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Creamy Chestnut Mushroom Soup
Creamy Chestnut Mushroom Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in decadent Creamy Chestnut Mushroom Soup - a gourmet, vegetarian and gluten-free addition to your holiday feast.
Ingredients:
  • 1 1/2 tablespoons butter or oil
  • 1/2 yellow onion, diced
  • 1 large clove garlic, minced
  • 1 pound cremini mushrooms, cut into 1/2-inch pieces
  • 5 ounces prepared chestnuts, quartered
  • 3-4 sprigs fresh thyme
  • 48 ounces (6 cups) vegetable broth
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/4 cup heavy whipping cream
  • Thyme leaves, for garnish
Instructions:
  • In a large pot over medium high heat, melt butter. Stir in onions and cook until translucent, about 3 minutes. Add garlic, mushrooms, and chestnuts, and sauté for another 2 minutes until vegetables are softened and mushrooms have shrunk.
  • Combine all the remaining ingredients in the pot to bring the soup to a vigorous boil, ensuring you see full bubbles forming at the edges and moving towards the center.
  • Let the soup gently simmer on medium-low heat, uncovered, for about 20 minutes until the chestnuts are slightly softened. Use tongs to remove and discard the thyme stems.
  • Prepare the soup for blending: Allow the soup to cool for five minutes off the heat. Transfer half of the soup into a blender, ensuring it is not too hot. Blend on medium speed for 15 seconds for a low-power blender or 5 seconds for a high-speed blender until creamy. Make sure not to fill the blender above the recommended amount to avoid overflow. If needed, blend in two batches for a smaller blender.
  • Return blended soup to pot: Pour the blended soup and heavy cream into the pot with the remaining soup on the stove. Stir to combine until the mixture thickens and is filled with vegetables. The color should resemble a light milk chocolate, darker and creamier than a typical cream of mushroom soup.
  • Use an immersion blender to blend half of the soup directly in the pot, leaving a variety of mushroom and chestnut pieces. Stir in the cream after blending.
  • Garnish each bowl of soup with a sprinkle of salt and pepper, a few fresh thyme leaves, and serve.

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