Ingredients
- 1/3 cup dried porcinis
- 2 cups hot water
- 1 medium carrot, diced
- 1 celery, diced
- 1 small parsnip, diced
- 2 large shallots, finely chopped
- 1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
- 2 tablespoons butter
- 3 cups chicken stock or canned broth
- 1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
- 2 tablespoons dry Sherry
- Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)
- Creme fraiche, for garnish
Directions
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.
Photo: Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables Recipe

















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By drositano_4047847
Los Gatos, CA
on November 21, 2012
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This is a very good soup. I usually make Emeril's roasted chesnut soup which is different but also good. I added one leek, and the soup definitely needed an acid balance with the rich flavors, so I added the juice of a half meyer lemon which it really needed to brighten up the flavors correctly.
By mrpeyton
East Point, GA
on December 26, 2010
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This is fabulous. I made it for Christmas dinner, and I think it will become my new tradition. I used already peeled and cooked chestnuts from Trader Joe's, which helped with the expense. Everyone went back for seconds, and said it was the best soup I had ever made.
By Chef #437028
Modesto, CA
on February 01, 2009
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Wonderful soup. Made it for our gourmet club dinner and everyone raved. I used a less chestnuts (because of the expense and added some shitake and oyster mushrooms and it was delicious! This recipe is a keeper!
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