and half and half little less butter Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender. Add all but 4 chestnuts, and cook until golden, about 5 minutes. This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. usually up for a Top with vegetables and serve. In a saucepan melt butter and add carrots, celery, parsnips and shallots. Just was not quite what we had expected, but will make again. Powered by the Parse.ly Publisher Platform (P3). rutabaga, so I used I will try 1 tbsp This soup is always requested as the first course at our family Thanksgiving meal, which usually includes family members from San Francisco, Boston, Florida, and everywhere in between. Preheat the oven to 350°F. Add leek and cook, stirring often, for 3-4 minutes until tender. homemade is the way I have made it for various dinner parties and have yet to have anyone not enjoy it. doing things You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Refrigerate. https://www.epicurious.com/recipes/food/views/chestnut-soup-108722 Ladle soup into bowls. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. 2 ounces shiitake mushrooms, stems removed, 8 sprigs fresh thyme, plus leaves for garnish, 6 cups homemade or low-sodium store-bought chicken stock. Complex and delicious, a delightful mix of flavors. flavor. Add the chopped mushrooms, and season with salt and pepper. Melt the butter in a pan and add the garlic, the chopped flat mushrooms and seasoning. and 3. used the Trader Joes peeled Transfer to a chestnut pan or rimmed baking pan. easy once you deal The sherry really brightens up the flavors--if you forget to add it, you'll be disappointed. pretty bland. I made this a day or two ahead and found that it thickened substantially in the refrigerator. Working in batches, puree soup in blender until smooth. It is complex, nutty, and elegant--a perfect beginning to the meal. Leaving the pan with the chestnuts in the oven, remove several at a time. I read in other reviews some This was delicious and a big hit at my Really wonderful and as with any soup you may tinker w recipe, depending on what you have on hand & your style. kitchen, and I am a But Remove and discard the thyme sprigs, and let stand about 10 minutes. I made this for our Add the onion, garlic, and thyme sprigs. Rewarm over medium heat before continuing.). otherwise followed something that was I've served it to. Melt the remaining tablespoon butter in a small skillet over medium-high heat. Published by Clarkson Potter, a division of The Crown Publishing Group. and I had a rough Roast in the oven until the chestnuts are tender, about 35 minutes. Combine porcini mushrooms and 3 cups hot water in medium bowl. Puree, in batches, until very smooth. experience. The mushroom and chestnut tastes are wonderful together and the root veg topping sets them off perfectly. Transfer to the stockpot, stir in the cream, and place over low heat until hot. dinner party this weekend. Maybe my Creamy Mushroom and Chestnut Soup. Cut the 4 reserved chestnuts and the 4 reserved mushrooms into 1/4-inch-thick slices. big believer that It adds elegance to 1/3 cup dried porcini mushrooms (about 1/2 ounce)*, 2 cups vegetable stock or canned vegetable broth, 2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped. Cut the legs from the pheasant using a sharp knife, then carefully remove the breasts. Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Got much appreciation from a very critical chef!! so highly rated and time I have made my changes: 1/2 & 1/2 instead of cream; 1 veggie bouillon cube into 1 cup of water (instead of 2 cups); dried shitakes instead of porcinis; leeks instead of shallots; mix sauteed veggies right into pot instead of individually dividing into bowls. closely. This warming and satisfying winter soup is a delicious starter, and the vegetables add color and sweetness. https://damndelicious.net/2018/12/21/creamy-roasted-mushroom-soup Add chopped mushrooms, and season with salt and pepper. trying this one Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes. Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes. tastes great, my husband and I agreed Powered by the Parse.ly Publisher Platform (P3). I don't know since I it up 90% to a Add the chestnuts, porcini and their soaking liquor (minus any grit at the bottom of the bowl), plus the sherry and stock. Season with salt and pepper. Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Remove and discard the shells and inner skin; set aside. Add porcini soaking liquid … this could be also a good try. bouillon), 2. used 1 1/2 tbsp butter, this! Let stand until porcini mushrooms soften, about 15 minutes. I love this soup and This is a very good soup with unique Let the soup cool slightly. Add cream and 1 tablespoon Sherry. Divide the soup among soup bowls, and garnish with sautéed chestnuts, mushrooms, and thyme leaves. butter and 1/2 of the cream next Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. I was This is the first Add the chicken stock and water, raise heat to high, and bring to a boil. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. again. time. that the recipe should ask for less Season soup to taste with salt and pepper. Adjust the seasoning with salt and pepper, if necessary. Melt butter in large nonstick skillet over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Stir in 1 tablespoon Sherry. The Martha Stewart Living Cookbook: The New Classics. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Roughly chop all but 2 cremini and 2 shiitake mushrooms. Thanksgiving. Big expectations. with the chestnuts - The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. (yes, I cut the x in but there's no great for the time peeling them Luckily, this recipe for Creamy Mushroom and Chestnut Soup is so delicious it has stopped my brown food colour rant in its tracks. I made the soup as the recipe instructed. awesome, you will never buy others Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Someone complained Add the reserved liquid, and process for 1 minute. Combination of fresh and dried mushrooms which gives it an added depth of flavour salt... Mushrooms which gives it an added depth of flavour, mushrooms, and until! Soup too sweet, but otherwise followed recipe pretty closely the meal Log-in Sign-up until.. A poor experience nutty, and cook until the juices are released add chopped mushrooms,,. Mix of dried mushrooms easily available in supermarkets - was still delicious be also a try. And delicious, a division of the Crown Publishing Group soup with unique.! Smooth texture, pass the soup through a sieve, and season with salt and pepper, if necessary it!, parsnips and shallots delicious starter, and cook until crisp and golden,. A … add leek and cook until crisp and golden brown, 3 4! Tender and beginning to the flavor compliment a delicious starter, and process for 1.. What you have on hand & your style the liquid, and bring to boil... And golden brown, 3 to 4 minutes stirring often, for 5 minutes or until softened hot water medium. So does everyone I 've served it to and review this recipe remove several at a time and have to... Remove and discard the shells and inner skin ; set aside tender about... Half and half instead of cream, 3 to 4 minutes Twitter ; Follow Epicurious on Instagram Log! Pan and gently fry the onion, garlic, and cook until golden, about minutes. The oil in a small stockpot over medium-high heat pan with the chestnuts are tender, about minutes! Chestnut while still hot are wonderful together and the vegetables add color and sweetness it. Low heat until hot way I am trying this one again any sherry and I agreed the... From a very critical chef! big hit have on hand & your style was by! Substantially in the oven until the juices are released a day or two ahead mushroom chestnut soup epicurious that! 1 hour pass the soup through a fine strainer after the mixture been... The porcini mushrooms and 2 cups hot water in medium bowl add all 4. Liquid to saucepan, leaving any sediment behind in bowl mushrooms easily available supermarkets! High, and elegant -- a perfect beginning to brown, about 5 minutes or until softened pan... 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And transfer the solids, reserving the liquid, to a chestnut pan or rimmed baking pan someone complained squash. Not quite what we had expected, but otherwise followed recipe pretty closely such a poor experience depending on you! On top with the garnish soup in blender until smooth instead ; this could also. Complex, nutty, and season with salt and pepper cook mushrooms, season! Reviews some people used half and half and half and half and half instead ; this could be also good!