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.

CHESTNUT SOUP

Steps:

• To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
• In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
• Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

CREAMY PORCINI SOUP

Steps:

• Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup.
• Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat.
• Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.).
• Add the reconstituted mushrooms along with the flavored water.
• Place both cubes into the mixture and allow the soup to come to a slight boil.
• Gently add the heavy whipping cream while stirring.
• Bring soup back to a gentle boil.
• Soups on!

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.

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.