Mushroom Soup with Chestnuts and Roasted Fennel

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This was absolutely delicious. It was a tad time consuming since I don't own a food processor or emersion blender so I had to work small batches in my regular blender but the texture was smooth and creamy.

To help with some confusion, when Tyler refers to chestnuts, he's not talking water chestnuts but rather the French chestnuts which look like little brown brains and come in jars sold at places like William Sonoma, but I?ve even found it in my local grocery store. Also what you do with the fennel is add it to the soup at the end as a garnish. That's why it says that it has to be roasted until tender enough to cut with a spoon.

And for the person who gave it a poor rating because it wasn?t entirely vegetarian friendly, did you try subbing in vegetable stock before rating it? Cut out the cream and the chicken stock and you have yourself a very veggie friendly recipe!

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this recipe is listed under vegetarian christmas but includes chicken stock.

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the recipe is unclear, so i cannot attempt it as i don't know what i am doing. when do you add the roasted fennel and are you talking roasted water chestnuts?

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The first couple of bites where a bit shocking. After adjusting to the taste, this has to be one of the most interesting soups I've tried in a long time. The flavor combination is fabulous. Roasted fennel is awsome! The nutty flavor the chestnuts add is not overpowering but complimentary.