Monday, February 8

This Creamy Mushroom Chestnut Soup Is Like a Best Friend

creamy mushroom chestnut soup

Mushroom soup should be like a good friend-- there for you when you need it, full of understanding and comfort, and spicy enough to make you laugh. Consider this Creamy Mushroom Chestnut Soup a best friend. We met rather informally last fall in my kitchen while I was entertaining a number of other friends including tender red bliss potatoes, earthy chestnuts, and aromatic sage. We liked each other instantly, and our friendship has continued to grow.

I'm not a possessive person, so I'd like to introduce you to her.  She'll be one of the truest friends you've ever had. 

Creamy Mushroom Chestnut Soup
Serves 4
Print recipe only here.

Meaty, smoky chestnuts and savory fresh 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.


3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup diced shallots
1 cup diced celery
2 1/2 cups peeled, diced red bliss potatoes (about 3)
8 cups mixed mushrooms, cremini and white button (about 2 1/2 pounds)
4 cups mushroom broth
8 ounces cooked chestnuts (about 20)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup cream
fresh sage, rosemary, and chopped chestnuts for optional garnish

1. Warm 2 tablespoons butter and 1 tablespoon 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.

2. 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. Garnish individual bowls with fresh herbs and chopped chestnuts, if desired.

You might also like these friendly soup recipes from Food Blogga:
Italian Lentil Soup
New England Clam Chowder
Easy Butternut Squash, Kale, and Chickpea Soup
North African Inspired Sweet Potato, Peanut Butter, and Paprika Soup

Here are more mushroom soup recipes you might enjoy:
Cream of Mushroom Soup recipe at Kalofagas
Hungarian Mushroom Soup recipe at Lisa's Kitchen
Mushroom Coconut Soup recipe at My Own Sweet Thyme
Double Mushroom Miso Soup recipe at Fat Free Vegan Kitchen
Thai Spiced Mushroom Noodle Soup recipe at One Hot Stove

11 comments:

The Teacher Cooks said...

I love soups, but have never used chestnuts before. What would be a good substitute?

T.W. Barritt at Culinary Types said...

I love the addition of cinnamon, nutmeg and rosemary. I've never cooked with chestnuts before, but it all sounds like a wonderfully warm and savory evening at home!

We Are Not Martha said...

Yum! I've been getting the biggest soup cravings lately, and this is certainly making me want it even more :)

Sues

Manggy said...

It's a good thing it's easy enough to get fresh roasted chestnuts back at home ;) I'd love a bowlful of this (her?) right now! Brr!

Tasty Eats At Home said...

This sounds so lovely. I've made a cream of mushroom soup or two in my life, but never with chestnuts. How delicious.

ChichaJo said...

Love the spices and herbs you've used here...and the chestnuts! Delicious! Definitely a friend for life :)

Fat Girl Gone Thin said...

Thank you so much for this recipe ... I've always wanted a good alternative to the out-of-the-can stuff.

ames said...

My parents just sent us 2 pounds of dried chestnuts, now I know exactly what we're going to try first!

Coffee and Vanilla said...

Very interesting, I would never think of making soup of chestnuts, clever idea :)

Hope you hare having wonderful day!

Margot

Susan from Food Blogga said...

theteachercooks-Mmmm... that's tricky. Potatoes would be the closest substitute I could think of in terms of texture, but not flavor. Chestnuts have a unique, slightly smoky flavor.

tw-Oh, you've got to try it. They're wonderfully rich and smoky.

sues-Glad to hear it!

mark-I hear ya! It's Brrrrr everywhere, isn't it?

tastyeatsathome-It's even more lovely than you'd imagine. Truly.

joey-Definitely!

fatgirlgonethin-I'm happy that I could help you out.

ames-Don't you love it when things work out perfectly that way?

margot-I really love them in soups.

elly said...

This sounds fabulous! I adore chestnuts and mushrooms, and the spices in this soup sound delicious.

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