creamy chestnut & savory shrooms soup

Name: Creamy Chestnut & Savory Shrooms Soup
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 16 ounce(s) mushrooms, white or baby bellas sliced; 3 bag(s) roasted and peeled chestnuts (approx 1 lb); 4 cup(s) vegetable broth; 1 - 2 tablespoon(s) black truffle butter; 1/4 cup(s) sherry or marsala wine (optional); 3/4 cup(s) half and half; ## SPICES; 1 TO 1 1/2 teaspoon(s) fennel, toasted in pan; 1 teaspoon(s) garlic salt; 3/4 teaspoon(s) rosemary; 3/4 teaspoon(s) black pepper; 1/8 teaspoon(s) freshly grated nutmeg; ## GARNISH; 2 - 3 medium mushrooms, sliced & some crushed chestnuts and fresh cracked pepper

(3 RATINGS)

29 Pinches 7 Photos

Kim Campbell

Youngstown, OH

Updated on Feb 20, 2013

Wow, if you love chestnuts and shrooms you will love this combination. It is definitely a very rich and savory satisfying bowl of soup. The touch of black truffle butter gives it another dimension of flavor. This could be served as an appetizer in shooter glasses and be a wonderful addition to a larger meal or just by itself with some fresh baked rolls like I had. I want to make this for the holidays this year as well. I hope you enjoy my combination of flavors in this savory soup. ~~~(Thanks to Sherri Logan Williams for introducing me to truffle love! XOXO)

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 4 - 6 servings

Ingredients

1 tablespoon butter
16 ounces mushrooms, white or baby bellas sliced
3 bags roasted and peeled chestnuts (approx 1 lb)
4 cups vegetable broth
1 - 2 tablespoons black truffle butter
1/4 cup sherry or marsala wine (optional)
3/4 cup half and half
SPICES
1 TO 1 1/2 teaspoons fennel, toasted in pan
1 teaspoon garlic salt
3/4 teaspoon rosemary
3/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
GARNISH
2 - 3 medium mushrooms, sliced & some crushed chestnuts and fresh cracked pepper

How To Make creamy chestnut & savory shrooms soup

Step 1

Lightly brown the chestnuts Cook approx 5 - 7 minutes, till tender. Pour it all into pot with broth and cook on medium heat.

Step 2

Saute your shrooms in a tbsp of butter and then add your 1/2 cup of finely minced onions and cook till tender. Then, add to your pot of broth and chestnuts. Now add your spices and wine, cook on medium heat for approx 15 minutes, stirring occasionally. Now, you will want to blend with a blender stick or in your blender till smooth. Add back to your pot and add your cream and truffle butter. Taste and season with salt if necessary.
Step 3

This is the chestnuts and truffle butter I used.
Step 4

Now you are ready to serve and garnish with shrooms and pepper.
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