Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables

4.4(12)

This warming and satisfying winter soup is a delicious starter, and the vegetables add color and sweetness.

by Epicurious·published 2004-08-20

Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (10)

serves

1/3 cup dried porcini mushrooms (about 1/2 ounce)*porcini
3 cups hot waterwater
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 creamcream
2 tablespoons dry Sherrysherry
2 tablespoons (1/4 stick) butterbutter
2 large shallots, finely choppedshallot
1 medium carrot, finely choppedcarrot
1 small rutabaga, finely choppedrutabaga

Instructions (5 steps)

01Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
02Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)

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Not rich — missing servings, total time, or calories.