Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables Recipe

Name: Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dried porcini mushrooms (about 1/2 ounce)*; 3 cups hot water; 2 cups vegetable stock or canned vegetable broth; 2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped; 1/2 cup whipping cream; 2 tablespoons dry Sherry; 2 tablespoons (1/4 stick) butter; 2 large shallots, finely chopped; 1 medium carrot, finely chopped; 1 small rutabaga, finely chopped

Servings: persons

1/3 cup dried porcini mushrooms (about 1/2 ounce)*
3 cups hot water
2 cups vegetable stock or canned vegetable broth
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped
1/2 cup whipping cream
2 tablespoons dry Sherry
2 tablespoons (1/4 stick) butter
2 large shallots, finely chopped
1 medium carrot, finely chopped
1 small rutabaga, finely chopped

1
Combine porcini mushrooms and 3 cups hot water in medium bowl.
2
Let stand until porcini mushrooms soften, about 15 minutes.
3
Using slotted spoon, transfer porcini mushrooms to heavy large saucepan.
4
Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl.
5
Add vegetable stock and chestnuts to same saucepan.
6
Bring to boil.
7
Reduce heat, cover and simmer 20 minutes to blend flavors.
8
Working in batches, puree soup in blender until smooth.
9
Return soup to saucepan.
10
Add cream and 1 tablespoon Sherry.
11
Bring soup to simmer.
12
Season soup to taste with salt and pepper.
13
(Can be prepared 1 day ahead.
14
Cool slightly.
15
Refrigerate.
16
Rewarm over medium heat before continuing.)
17
Melt butter in large nonstick skillet over medium heat.
18
Add shallots, carrot and rutabaga; saute until tender and beginning to brown, about 15 minutes.
19
Remove from heat.
20
Stir in 1 tablespoon Sherry.
21
Season with salt and pepper.
22
Ladle soup into bowls.
23
Top with vegetables and serve.
24
*Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup dried porcini mushrooms (about 1/2 ounce)*, 3 cups hot water, 2 cups vegetable stock or canned vegetable broth, 2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped, and more.

Yes, Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables

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