CHESTNUT-MUSHROOM SOUP
Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Transfer to a rimmed baking sheet. Roast until chestnuts are tender when pierced with the paring knife, about 35 minutes. Turn off oven. Leaving sheet in oven, remove several chestnuts at a time. Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin.
- Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Add chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Remove and discard thyme sprigs, and let soup cool slightly.
- Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Add strained liquid, and process 1 minute. Return soup to stockpot, and season with salt and pepper.
- Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. Melt remaining tablespoon butter in a small skillet over medium-high heat. Saute sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes.
- Just before serving, heat soup over low. Stir in cream, and remove from heat. Ladle soup into shallow bowls; garnish with sauteed chestnuts and mushrooms and the thyme leaves.
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Julian V
[email protected]This soup is so flavorful and satisfying. It's the perfect soup to warm you up on a cold winter day.
chachoo Tv
[email protected]I made this soup for a potluck last weekend, and it was a huge hit! Everyone loved it.
Mike Muchiri
[email protected]This soup is a great way to use up leftover turkey or chicken. I always have a lot of leftover turkey after Thanksgiving, and this soup is the perfect way to use it up.
Rex Mosh
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The chestnuts and cream balance out the earthiness of the mushrooms perfectly.
Kwakanya Dilima
[email protected]This soup is so delicious and easy to make. I love that I can just throw all the ingredients in my slow cooker and let it do its thing.
mekou dolly
[email protected]I've made this soup several times, and it's always a hit. My family and friends love it.
Talia Mohamed
[email protected]This soup is a great way to use up leftover chestnuts. I always have a few chestnuts left over after the holidays, and this soup is the perfect way to use them up.
Bikram Pandey
[email protected]I'm a big fan of mushroom soup, and this recipe is one of my favorites. It's so easy to make, and it always turns out perfectly.
The Real Wayne of Mississippi
[email protected]I love the addition of chestnuts to this soup. They add a lovely sweetness and nuttiness that really takes this soup to the next level.
Skipi
[email protected]This soup is so comforting and flavorful. It's the perfect soup to warm you up on a cold day.
Sardar saad Ramzan
[email protected]I made this soup for a dinner party last night, and it was a huge hit! Everyone raved about how delicious it was.
hanad 8
[email protected]This soup is so easy to make, and it's perfect for a quick and easy weeknight meal. I love that I can just throw all the ingredients in my slow cooker and let it do its thing.
Gyppo
[email protected]I'm not usually a fan of mushroom soup, but this one is a game-changer. The chestnuts add a lovely sweetness and nuttiness that balance out the earthiness of the mushrooms.
Amanda Mack
[email protected]This chestnut mushroom soup is divine! The flavors are so rich and complex, and the texture is velvety smooth. I followed the recipe exactly, and it turned out perfectly.