PORCINI-AND-CHESTNUT SOUP
Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavor, and adds sautéed ones at the end as a topping.
Categories make ahead winter soup chestnut soup soup mushroom soup porcini mushrooms
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.
- In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery, and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.
- In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper, and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
CHESTNUT & PORCINI SOUP
This recipe comes from Hugh Acheson, of the restaurants Five & Ten and The National in Athens, Georgia. Acheson: "This soup marries three flavors I love: chestnuts, sherry and porcini. They just work brilliantly together. If you cannot find fresh porcini, use frozen; if you cannot find frozen use dried; if you cannot find dried, use shiitakes; if you can't find shiitakes you should consider lobbying for better shopping in your neighborhood. You should be able to find chestnuts at your local farmers market if you are located on the East Coast. If not, conventional grocery stores have cans of roasted and peeled chestnuts, just be sure that you do not get water chestnuts."
Provided by xtine
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 259.1, Fat 16.3, SaturatedFat 9.3, Cholesterol 53.8, Sodium 291.5, Carbohydrate 16.4, Fiber 1.7, Sugar 5.4, Protein 7.8
CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
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.
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- Soak the mushrooms in 2 cups of warm water, for 20 minutes. Then strain the water through a mesh sieve to catch any dust or sand and use it as suggested in Step 4.
- In a pan heat the olive oil and 1 tbsp. butter, and cook the onions and garlic, 5 minutes. Add the potatoes and cook for another 5 minutes.
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- In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.
- In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.
- In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini.
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