Recipe: Chestnut Mushroom Soup

Serves: 4 to 6

Ingredients

• 12 ounces Jar of Chestnuts
• 6 ounces cremini mushrooms
• 6 ounces shiitake mushrooms, stems removed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• Coarse salt and freshly ground white pepper
• 1 small onion, peeled and chopped
• 1 garlic clove, halved
• 8 sprigs fresh thyme, plus more for garnish
• 6 cups homemade or low-sodium canned chicken stock
• ½ cup water
• ½ cup heavy cream

Instructions

1. Prepare the Chestnuts

   • Dry and chop the chestnuts and place them in a bowl. Set 4 whole chestnuts aside.

2. Prepare the Mushrooms and Aromatics

   • Set aside 2 cremini and 2 shiitake mushrooms, and roughly chop the remaining mushrooms.
   • In a large stockpot over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the chopped mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes.
   • Add the onion, garlic, and thyme sprigs to the pot. Reduce the heat to medium-low and cook until the onion is translucent, about 8 minutes. Set aside 4 chestnuts, then add the remaining chopped chestnuts to the pot.

3. Simmer the Soup

   • Add the chicken stock and water, and bring the mixture to a boil. Lower the heat, cover, and simmer until the chestnuts are tender and almost falling apart, about 1 hour.
   • Remove the thyme sprigs and discard them. Allow the soup to cool slightly for about 10 minutes.

4. Blend the Soup

   • Working in batches, transfer soup to a blender or food processor in portions and blend until smooth and creamy.
   • Pour the pureed soup back into the pot, add the heavy cream, and heat over low until warmed through. Season to taste with salt and pepper.

5. Prepare the Garnish

   • Slice the reserved chestnuts and mushrooms into ¼-inch thick pieces.
   • In a small skillet, melt the remaining tablespoon of butter over medium-high heat. Add the sliced chestnuts and mushrooms, cooking until golden brown and crisp, about 3 to 4 minutes.

6. Serve

   • Ladle the soup into bowls, garnish with the sautéed chestnuts and mushrooms, and finish with a sprinkle of fresh thyme leaves for an added touch of elegance.

Serving Suggestions

This rich and earthy Chestnut Mushroom Soup pairs beautifully with crusty artisan bread, and a light, herb-accented salad for a refined appetizer or cozy main course. Serve alongside a glass of dry white wine, like a french Chardonnay, to complement the creaminess and the earthy mushroom flavors.

Tips for Perfect Results

• Blend Thoroughly: To achieve the smoothest texture, ensure the soup is well-pureed, which enhances the luxurious, creamy mouthfeel.
• Garnish with Care: The sautéed chestnuts and mushrooms add delightful texture and an extra boost of flavor, so don’t skip this final touch!

Enjoy this elegant soup as part of your Fall and Winter months, bringing warmth and depth to your meal while embracing the rich flavors of the seasons.