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1
Preheat the oven to 350F.
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2
Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference.
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3
Transfer to a chestnut pan or rimmed baking pan.
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4
Roast in the oven until the chestnuts are tender, about 35 minutes.
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5
Turn the oven off.
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6
Leaving the pan with the chestnuts in the oven, remove several at a time.
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7
Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot.
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8
Remove and discard the shells and inner skin; set aside.
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9
Roughly chop all but 2 cremini and 2 shiitake mushrooms.
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10
Heat 1 tablespoon of the butter with the olive oil in a small stockpot over medium-high heat.
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11
Add the chopped mushrooms, and season with salt and pepper.
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12
Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes.
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13
Add the onion, garlic, and thyme sprigs.
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14
Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes.
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15
Add all but 4 chestnuts, and cook until golden, about 5 minutes.
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16
Add the chicken stock and water, raise heat to high, and bring to a boil.
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17
Reduce heat, and simmer until the chestnuts are falling-apart tender, about 1 hour.
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18
Remove and discard the thyme sprigs, and let stand about 10 minutes.
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19
Let the soup cool slightly.
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20
Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender.
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21
Puree, in batches, until very smooth.
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22
Add the reserved liquid, and process for 1 minute.
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23
Adjust the seasoning with salt and pepper, if necessary.
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24
Transfer to the stockpot, stir in the cream, and place over low heat until hot.
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25
Cut the 4 reserved chestnuts and the 4 reserved mushrooms into 1/4-inch-thick slices.
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26
Melt the remaining tablespoon butter in a small skillet over medium-high heat.
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27
Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes.
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28
Divide the soup among soup bowls, and garnish with sauteed chestnuts, mushrooms, and thyme leaves.
