Mushroom Chestnut Soup

Mushroom+and+Chestnut+Soup.jpg

Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

  • 1 ounce dried imported porcini mushrooms

  • 1 cup boiling water

  • 4 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 2 garlic cloves, coarsely chopped

  • 1 pound white cultivated mushrooms

  • 3½ ounces vacuum packed roasted chestnuts (See Note)

  • 4½ cups vegetable broth

  • 2 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper

  • Dill or chives, snipped with scissors for garnish

  • Truffle oil for garnish

PREPARATION:

  1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

  2. Wash the mushrooms carefully to remove any sand and set aside.  

  3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

  4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

  5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

  6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

  7. Puree in a Vitamix in 2 batches until very smooth. 

  8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

  9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages.