Author Notes
Meaty, smoky chestnuts and fresh aromatic herbs add depth to an otherwise ordinary, creamy mushroom soup. Use bottled, dried, or -- if you're up for the challenge -- freshly roasted chestnuts. For a richer soup, I suggest using cream; 2% milk is best if you're looking to save calories. —Food Blogga
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Ingredients
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3 tablespoons
butter, divided
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1 tablespoon
olive oil
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1/2 cup
diced shallots
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1 cup
diced celery
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2 1/2 cups
peeled, diced red bliss potatoes (about 3)
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8 cups
mixed mushrooms, cremini and white button (about 2 1/2 pounds)
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4 cups
mushroom broth
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8 ounces
cooked chestnuts (about 20)
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1 tablespoon
fresh chopped rosemary
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1 tablespoon
fresh chopped sage
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1/4 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
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1 1/2 cups
cream
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fresh sage, rosemary, and chopped chestnuts for optional garnish
Directions
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Warm 2 tablespoons butter and olive oil in a large, deep pot over medium heat. Add shallots and celery, and sauté 3-5 minutes. Add potatoes and mushrooms, and cook for 8-10 minutes, or until mushrooms have released most of their liquid. Add broth, and bring to a boil. Reduce to low, and cook until potatoes are tender, about 10-12 minutes. Add chestnuts, cinnamon, nutmeg, rosemary, sage, salt, pepper, and cream. Turn off heat, and let cool for 10 minutes before pureeing.
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Working in batches, puree the soup in a blender until smooth; return to the pot over low heat. Stir occasionally until the soup is thoroughly heated, about 10 minutes. Just prior to serving, stir in remaining 1 tablespoon butter for added creaminess and depth of flavor. Season to taste with salt and black pepper.
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Garnish individual bowls with fresh herbs and chopped chestnuts, if desired.
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