CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
Steps:
- 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.
CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
CHESTNUT SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the top off the leek, slice it lengthwise and chop it roughly. Soak the leek briefly in water to remove sand and grit, then drain. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken. If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon. Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction. Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth. Very small pieces of chestnut should remain. Return soup to pot and bring to a simmer again, add the cream and the port. Reduce until slightly thickened. Season with salt and pepper to taste. If the soup becomes too thick, adjust the consistency by adding a bit of water. The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls.
CHESTNUT MUSHROOM SOUP
Steps:
- Preheat the oven to 350°F. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
- Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon of the butter with the olive oil in a small stockpot over medium-high heat. Add the chopped mushrooms, and season with salt and pepper. Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add the onion, garlic, and thyme sprigs. Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes. Add all but 4 chestnuts, and cook until golden, about 5 minutes. Add the chicken stock and water, raise heat to high, and bring to a boil. Reduce heat, and simmer until the chestnuts are falling-apart tender, about 1 hour. Remove and discard the thyme sprigs, and let stand about 10 minutes.
- Let the soup cool slightly. Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender. Puree, in batches, until very smooth. Add the reserved liquid, and process for 1 minute. Adjust the seasoning with salt and pepper, if necessary. Transfer to the stockpot, stir in the cream, and place over low heat until hot.
- Cut the 4 reserved chestnuts and the 4 reserved mushrooms into 1/4-inch-thick slices. Melt the remaining tablespoon butter in a small skillet over medium-high heat. Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes. Divide the soup among soup bowls, and garnish with sautéed chestnuts, mushrooms, and thyme leaves.
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
CHESTNUT-MUSHROOM SOUP
Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Transfer to a rimmed baking sheet. Roast until chestnuts are tender when pierced with the paring knife, about 35 minutes. Turn off oven. Leaving sheet in oven, remove several chestnuts at a time. Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin.
- Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Add chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Remove and discard thyme sprigs, and let soup cool slightly.
- Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Add strained liquid, and process 1 minute. Return soup to stockpot, and season with salt and pepper.
- Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. Melt remaining tablespoon butter in a small skillet over medium-high heat. Saute sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes.
- Just before serving, heat soup over low. Stir in cream, and remove from heat. Ladle soup into shallow bowls; garnish with sauteed chestnuts and mushrooms and the thyme leaves.
SOUP MAKER MUSHROOM SOUP
Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Serve with crusty bread and freeze any leftovers
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Put the onions, garlic, mushrooms, and stock into the soup maker, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.
Nutrition Facts : Calories 97 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.08 milligram of sodium
CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES
Categories Soup/Stew Milk/Cream Mushroom Vegetable Sauté Root Vegetable Winter Chestnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
- Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)
- Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
- Ladle soup into bowls. Top with vegetables and serve.
- *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.
More about "creamy chestnut mushroom soup food"
CREAMY CHESTNUT MUSHROOM SOUP - 31 DAILY
From 31daily.com
5/5 (1)Total Time 50 minsCategory SoupCalories 361 per serving
- In a 4-qt. saucepan, heat butter over medium heat. Add mushrooms and saute for about 5 minutes. Remove a few mushrooms from the pan and reserve for garnish. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 10 minutes.
- Add the chestnuts and cook for 4 minutes. Pour in the chicken stock and add the thyme, and rosemary; bring to a boil then reduce the heat. Partially cover the pan and simmer over low heat for about 30 minutes.
- Once cooked, puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche and black pepper. Season with more salt to taste. Serve hot and garnish with reserved mushrooms and fresh snipped chives.
CHESTNUT SOUP RECIPE (SUPER CREAMY!) - FOOLPROOF LIVING
From foolproofliving.com
5/5 (1)Calories 287 per servingCategory Soup
CHESTNUT CREAM SOUP WITH MUSHROOM - HEALTHYUMMY …
From healthyummyfood.com
MUSHROOM AND CHESTNUT SOUP RECIPE - THE COOKING …
From thecookingfoodie.com
MUSHROOM SOUP RECIPE | SOUP RECIPES | TESCO REAL FOOD
From realfood.tesco.com
PORCINI MUSHROOM CHESTNUT SOUP - HAVOC IN THE KITCHEN
From havocinthekitchen.com
MUSHROOM AND CHESTNUT SOUP - TASTEBOTANICAL - COMFORTING …
From tastebotanical.com
EASY MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM VELOUTé WITH SUNDRIED TOMATOES RECIPE - BBC FOOD
From bbc.co.uk
CREAMY MUSHROOM AND CHESTNUT SOUP FOR FALL WEATHER
From perfectlyprovence.co
PORCINI-AND-CHESTNUT SOUP RECIPE - MICHAEL TUSK
From foodandwine.com
VEGAN CREAM OF MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
CHESTNUT CHOCOLATE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love