Creamy Porcini Chestnut Soup Recipes

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

Steps:

• Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
• In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
• Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
• Ladle soup into bowls. Top with vegetables, and garnish with leeks.

CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES

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.

OLIVIER BAUSSAN'S CHESTNUT SOUP

Steps:

• Preheat the oven to 350 degrees. Cut through one end of the shell of each chestnut. Place them on a sheet pan and roast until browned and the skins begin to pull back, 7 to 8 minutes. When cool, peel the nuts and discard the skins.
• Melt butter in a large soup pot. Add shallots and cook until soft. Add chestnuts, raise heat and cook, stirring, until chestnuts are golden. Stir in the porcini powder, vinegar and 4 cups of water. Add 2 cups of the cream and stir, scraping any residue from the bottom. Lower the heat and simmer for 20 minutes.
• Bring the remaining cream to a boil and add the cardamom pods. Remove from the heat, cover, and let sit for 10 minutes. Strain and season with salt and pepper.
• Purée soup in a blender and stir in the truffle oil. Reheat the soup. (It should be warm, not piping hot.) Season with salt and pepper if necessary. Whip the infused cream until very frothy. Ladle soup into 8 small mugs and top with the frothy cream and a pinch more porcini powder, if desired.

CHESTNUT & PORCINI SOUP

Steps:

• Place a heavy soup pot or rondeau over medium heat. Add the butter to the pot and when the butter begins to bubble and froth, add the onions and celery and sweat down for 10 minutes.
• Add the mushrooms and sauté for 10 minutes. Once the mushrooms are sautéed down a fair bit add the sherry and reduce for 5 minutes.
• Add potato and chestnuts to pan and cook for 10 more minutes. At this point you add the chicken stock, the bouquet and the bay leaf and cover. Cook until potato is tender, about 15 minutes.
• While still on heat add the cream. Remove bouquet and bay leaves using a slotted spoon or tongs. Remove soup from heat.
• Season the soup and then carefully puree it in a blender. Pass through a fine chinois for a smoother texture.