Creamy Chestnut Soup With Cep Mushrooms and Grisons Dried Beef
'Tis the season for Creamy Chestnut Mushroom Soup . It's also the time of year when I begin dreaming about chestnuts roasting over an open fire.
Since I've not accomplished the latter, I make sure to enjoy the soup.
I'll never forget my first taste of a chestnut mushroom soup. A fancy downtown restaurant, memories of the Nutcracker's Waltz of the Snowflakes still fresh in my memory… candlelight and my charming husband.
Food can evoke such cherished memories. Almost like a bookmark of time and place.
Do you have any standout dishes connected with a special time in your life? Keep the memories alive and make the dish… often.
This is an easy, festive, perfect-for-the-season soup. Earthy chestnuts and mushrooms are simmered in a fresh herb-infused broth before being pureed into a creamy soup.
Equipment Needed to Make Chestnut Mushroom Soup
This is a super simple but festive soup requiring only a few pieces of kitchen equipment.
Here's what you'll need:
- Medium Dutch oven or soup pot
- Wooden spoon to cooking
- Blender or immersion blender
- Chopping knife and cutting board
Chestnut Mushroom Soup Ingredients
This is a summary of the ingredients you'll need to make the soup. Specific ingredient measurements are in the recipe card at the very bottom of the post.
- Butter
- Medium onion
- Carrot
- Celery
- Mixed mushrooms
- Garlic
- Jar of cooked chestnuts
- Chicken stock or vegetable stock
- Fresh thyme and rosemary
- Creme fraiche
- salt, pepper, and chives for garnish
How to Make Chestnut Mushroom Soup
Begin by heating a Dutch oven or soup over medium heat.
Step 1: Saute Vegetables
In a medium Dutch oven or saucepan, heat butter over medium heat. Add mushrooms and saute for about 5 minutes. Remove a few mushrooms from the pan and reserve for garnish.
Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 10 minutes. Then add the drained chestnuts and cook for 4 minutes.
Step 2: Add Stock and Cook the Soup
Pour in the chicken stock and add the thyme, and rosemary; bring to a boil then reduce the heat. Partially cover the pan and simmer over low heat for about 30 minutes.
Step 3: Puree Soup
Once cooked, puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche and black pepper. Season with more salt to taste. Serve hot and garnish with reserved mushrooms and fresh snipped chives.
Can You Freeze Chestnut Mushroom Soup?
Yes, this soup can be frozen! If I know I'm going to make the soup ahead and freeze, I omit the creme fraiche.
- Let the soup cool completely before freezing in an airtight container.
- The soup can be frozen for up to 2 months.
To thaw and reheat the soup, refrigerate for several hours to overnight. Slowly reheat the soup, stirring in the creme fraiche just before serving.
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Ingredients
- 4 tbsp. butter
- 1/2 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 8 cups mixed mushrooms, chopped
- 1 clove garlic, chopped
- Kosher salt, to taste
- 2 cups cooked chestnuts (14.5-oz jar, drained)
- 4 cups chicken stock
- 1 sprig fresh thyme
- 1 teaspoon fresh rosemary, chopped
- 1/3 cup creme fraiche
- Freshly ground black pepper, to taste
- chives, snipped, for garnish
Instructions
- In a 4-qt. saucepan, heat butter over medium heat. Add mushrooms and saute for about 5 minutes. Remove a few mushrooms from the pan and reserve for garnish. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 10 minutes.
- Add the chestnuts and cook for 4 minutes. Pour in the chicken stock and add the thyme, and rosemary; bring to a boil then reduce the heat. Partially cover the pan and simmer over low heat for about 30 minutes.
- Once cooked, puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche and black pepper. Season with more salt to taste. Serve hot and garnish with reserved mushrooms and fresh snipped chives.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361 Total Fat: 17g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 41mg Sodium: 422mg Carbohydrates: 44g Fiber: 8g Sugar: 14g Protein: 11g
Source: https://www.31daily.com/chestnut-mushroom-soup/
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