Creamy Chestnut Mushroom Soup
I grew up partly in Europe. I was born in Germany, spent summers in Italy as a child and three of my college years in France. Chestnuts are common in all three countries. As a matter of fact, cooked and peeled chestnuts can be purchased as snacks like potato chips. Here in the US, they are commonly found in dishes during Thanksgiving and Christmas. I also have fond memories of eating them freshly roasted and then peeled on the cold winter streets of New York City. In any case, I crave chestnuts with their sweet but not too sweet and nutty flavors. I love them in desserts, one of my favorites is a decadent Mont Blanc hailing from France, which is a crispy meringue, mounded with whipped cream and sweet chestnut puree. It is divine and totally off limits with it’s sugar content. I actually plan on recipe testing a low-sugar and dairy free version next Holiday season. I also love chestnuts in soups, like this dairy free, creamy and smooth chestnut mushroom soup. It’s the tail end of winter and as long as the nights are still chilly, this soup has a place at the table. Garnish this pureed soup with truffle oil, chopped chives or fresh parsley and Dukkah (recipe found here) or finely chopped walnuts and freshly cracked peppers. Chestnuts are high in magnesium, potassium and phosphorous but can be labor intensive to cook and peel so please feel free to buy the cooked and peeled ones that are available frozen or in a jar or bag. If you can’t find them at your local grocer, they are widely available online. Mushrooms are a favorite of mine and compliment the chestnuts perfectly. The marsala wine (optional) adds a richness to this delicate soup.
Serves 6 / Prep time 15 min / Cook time 30 minutes / Total time 45 min
Gather
3 tablespoons /42.52 g vegan butter (I use Melt)
1 medium yellow onion, diced
1 shallot, minced
1 celery rib, diced
1 carrot, diced
2 6 ounce/170 gram packages of Crimini or Button mushrooms, stems removed and thinly sliced
1/2 teaspoon / 2.84 g finely minced fresh thyme
3 tablespoons / 44.36 ml Marsala or Madeira Wine (optional)
15 ounce/ 420 gram jar cooked and peeled chestnuts
4 cups/ 1 liter water or vegetable broth
1/2 cup / 118 ml unsweetened almond milk or creamer
Salt and pepper to taste
Make
Melt the vegan butter in a medium/large pot over a medium/high heat. Add the onions, shallots, celery, and carrots and sauce for 5 minutes, stirring constantly, be sure not to burn the onions. Add the mushrooms and cook them till they sweat, about 10 minutes. Add the thyme and the Marsala or Madeira and cook for another 5 minutes. Add the chestnuts and then the water or broth and bring to boil and then simmer for 15 minutes. Remove from heat and add the almond milk or creamer and transfer to blender and puree in batches. Salt and pepper to taste. Add a bit more water if you would like the soup less thick. Warm over low heat, and transfer to individual bowls and garnish.
Developed by Anna Getty of Amalgam Kitchen.
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