Description
A creamy, comforting soup made with roasted chestnuts, mushrooms, and herbs. Perfect for fall and winter meals.
Ingredients
7 oz roasted chestnuts, peeled
3.5 oz mushrooms, chopped
1 garlic clove, minced
1 small onion, diced
4 cups vegetable broth
1 tbsp olive oil
2 bay leaves
1 tsp dried thyme
1 tsp ground black pepper
Salt to taste
Optional Garnish:
1.5 oz mushrooms, thinly sliced
1 tbsp unsalted butter
Instructions
1. Score and dry roast chestnuts in a skillet for 15 minutes, cool briefly, and peel.
2. Heat olive oil in a pot and sauté onion and garlic for 2 minutes.
3. Add chestnuts and chopped mushrooms, cook for 3 minutes.
4. Add broth, bay leaves, and thyme. Simmer for 20 minutes.
5. Remove bay leaves and blend until smooth. Season with salt and pepper.
6. Optional: sauté sliced mushrooms in butter and use as garnish.
Notes
Peel chestnuts while warm for best results. Adjust thickness with extra broth if needed.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop, Blending
- Cuisine: European-Inspired