Hearty Chestnut & Mushroom Soup

1. 1
   prep

   Prepare the vegetables.

   1.Clean and slice the cremini mushrooms.

   2.Finely chop the onion and celery stalk.

   3.Mince the garlic cloves.

   4.Roughly chop the cooked chestnuts.
2. 2
   saute · ~10 min

   Sauté the aromatics and mushrooms.

   1.Heat the olive oil in a large pot over medium heat.

   2.Add the chopped onion and celery. Cook until softened, about 5 minutes.

   3.Stir in the minced garlic and cook for 1 minute until fragrant.

   4.Add the sliced mushrooms and sauté until they release their liquid and begin to brown, about 8-10 minutes.

   TIPDon't crowd the pot; letting the mushrooms brown deeply builds the soup's savory flavor.
3. 3
   simmer · ~15 min

   Simmer the soup base.

   1.Add the chopped chestnuts, fresh thyme leaves, and the bay leaf to the pot.

   2.Pour in the 3 cups of water and season with salt and black pepper.

   3.Bring the liquid to a boil, then reduce the heat to low.

   4.Cover and let it simmer gently for 15 minutes to meld the flavors.
4. 4
   mix

   Remove the bay leaf and blend until smooth.

   1.Take the pot off the heat and discard the bay leaf.

   2.Use an immersion blender to purée the soup directly in the pot until silky-smooth.

   3.If using a countertop blender, work in batches and vent the lid to let steam escape.

   TIPFor an ultra-velvety texture, pass the blended soup through a fine-mesh strainer.
5. 5
   simmer · ~3 min

   Finish with cream and warm through.

   1.Return the pot to low heat and stir in the heavy cream.

   2.Let the soup heat gently for 2-3 minutes without boiling.

   3.Taste and adjust seasoning with more salt and pepper if needed.

   TIPKeep the heat low after adding cream to prevent it from curdling.
6. 6
   serve

   Ladle into bowls, garnish, and serve hot.

   Divide the soup among serving bowls. Garnish each portion with a sprinkle of fresh chopped parsley and an extra crack of black pepper.

Cuisines we love