The perfect chestnut soup mushrooms recipe This masterpiece promises you an unparalleled gastronomic experience, blending diverse flavors and textures in a symphony that touches your senses Try it today and taste the wonderful combination that will undoubtedly make this soup a staple in your repertoire with this wonderful combination of flavors and textures.
Chestnut Soup Mushrooms
Chestnut soup mushrooms is a rich, creamy dish that combines the sweet flavors of chestnuts with the earthy undertones of mushrooms. This soup is not just a comfort meal during the cold seasons but also offers a host of health benefits due to its nutritious ingredients and its health benefits are an added bonus.
Ingredients
The Chestnuts
For the mushrooms
Instructions
Prepare the Chestnuts
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Roast the chestnuts in the oven at 200°C (392°F) for about 20 minutes or until the shells open
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Peel the chestnuts while they are still warm. Set aside
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In a large pot, sauté finely chopped onion and garlic in margarine until softened
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Add the roasted chestnuts and cook for a few minutes
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Pour in white wine vinegar and let it evaporate
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Add vegetable soup to cover the chestnuts. Simmer for about 15-20 minutes until chestnuts are tender
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Use a blender or immersion blender to puree the soup until smooth
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Add oat milk and continue blending until well combined
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To taste, add salt and black pepper for seasoning
Prepare the Mushrooms
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Slice the white mushrooms and sauté them in olive oil until golden brown
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Season with thyme, salt, and black pepper to taste
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Ladle the chestnut soup into bowls
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Top each bowl with sautéed mushrooms
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Serve the chestnut soup hot, garnished with additional thyme or black pepper if desired
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This delicious Chestnut Soup with Mushrooms is a perfect comfort food for any occasion
Servings: 6 ServingCalories:178.94kcalTotal Fat:8.89gSaturated Fat: 4.01gCholesterol:18.24mgSodium:478.4mgPotassium:454.57mgTotal Carbohydrate:21.79gDietary Fiber: 2.55gSugars: 5.72gProtein:3.99gVitamin A: 210.3IUVitamin C: 15.53mgCalcium: 27.73mgIron: 0.81mg
Note
- Let the soup cool fully before putting it in the refrigerator for four to five days in an airtight container. Remove the dairy from this soup if you intend to freeze it. Alternatively, mix it into each serving dish individually as you serve.
- When I don't have any wild mushrooms, I use some of my favorite fresh market mushrooms: oyster and shiitake.
- Serve this soup with some freshly made bread and a side salad for a complete dinner.
