Creamy Chestnut Soup With Porcini Mushrooms And Sauteed Root Vegetables Recipes

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CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES



Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables image

Categories     Soup/Stew     Milk/Cream     Mushroom     Vegetable     Sauté     Root Vegetable     Winter     Chestnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
  • Using 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.)
  • Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
  • Ladle soup into bowls. Top with vegetables and serve.
  • *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 medium onion
1 large carrot
1 small celeriac
1 medium Yukon gold potato
1 medium bulb fennel, fronds reserved
1 medium turnip
5 Jerusalem artichokes
1/4 cup extra-virgin olive oil, more for drizzling
8 cups chicken stock
Ground chile powder

Steps:

  • Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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