Name: Chestnut and Mushroom Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Ingredients: 400g roasted and peeled chestnuts (vacuum-packed or jarred); 500g mixed mushrooms (cremini, shiitake, and oyster), sliced; 2 medium leeks, white and light green parts only, finely chopped; 2 cloves garlic, minced; 2 celery stalks, finely diced; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; 1 bay leaf; 1 liter vegetable or chicken stock; 200ml heavy cream; 2 tablespoons dry sherry (optional); Salt and freshly ground black pepper to taste; Fresh chives, finely chopped, for garnish

Instructions

Prepare the vegetables

Heat butter and olive oil in a large pot over medium heat. Add the leeks and celery, cooking until softened but not browned, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant.
Cook the mushrooms

Increase heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
Simmer with chestnuts

Add the chestnuts, thyme, and bay leaf to the pot. Pour in the stock and bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally, until the chestnuts are very tender.
Blend the soup

Remove the bay leaf. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer batches to a blender, securing the lid with a kitchen towel, and blend until smooth before returning to the pot.
Finish with cream

Stir in the heavy cream and sherry (if using). Warm the soup over low heat, being careful not to boil. Taste and adjust seasoning with salt and pepper as needed.
Serve

Ladle the soup into warmed bowls. Garnish with freshly chopped chives and a drizzle of cream or truffle oil if desired. Serve immediately with crusty bread on the side.

Chestnut and Mushroom Soup

Ingredients

Instructions

Nutritional Information