Mushroom and Chestnut Soup

Mushroom and Chestnut Soup
Lou Manna

Nothing is better than a nice, hot cup of soup. Whether its for your Friendsgiving or because of this cold weather, this soup is the solution. It is recommended you pair this dish with Thorny Rose Pinot Grigio. 

10
Servings
197
Calories Per Serving
Deliver Ingredients

Ingredients

For the mushroom

  • 1 1/2 Pound Portobello mushrooms, stems and dark gills removed, and caps cut into 3/4 inch pieces
  • 1 Pound Shiitake mushrooms, stems removed, caps cut into 3/4 inch pieces
  • 3 Tablespoons olive oil
  • 2 Tablespoons roasted garlic oil
  • salt and freshly ground pepper to taste
  • 14 Ounces low sodium chicken broth

For the soup

  • 3 Tablespoons olive oil
  • 1 onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 1 Tablespoon chopped fresh ginger
  • 3 garlic cloves, chopped
  • 1/4 Cup Thorny Rose Pinot Grigio
  • 4 Tablespoons chestnut or almond flour
  • 28 Ounces low-sodium chicken broth
  • 2 Cups almond milk
  • sea salt and fresh cracked black pepper
  • 1 Tablespoon chopped fresh thyme
  • 2 Tablespoons chopped chives

Directions

For the mushroom

Preheat oven to 400 degrees. Line 2 large baking sheets with foil. Divide the mushrooms between the two prepared baking sheets. Drizzle the mushrooms with 3 tbsp olive oil.  Sprinkle generously with salt and pepper and toss to coat.

Bake mushrooms for 30 to 40 minutes. Cool mushrooms slightly. Add half of the mushrooms and chicken broth to a blender and purée until smooth. Set mushroom purée and additional mushrooms aside.

For the soup

Heat 3 tbsp of olive oil in large pot over medium-high heat.  Add onions, celery, carrot, ginger and garlic and sauté for approximately 5 minutes, until the onions are tender.

Add the wine and simmer for approximately 2 minutes, until almost all the liquid evaporates. Add flour and stir for 2 minutes. After stirring, add chicken broth and almond milk.

Stir in mushroom purée, whisking the whole time. Add remaining cooked mushrooms and simmer over medium heat for 10 minutes, until the soup thickens slightly. Season soup to taste with salt and pepper and stir in the fresh herbs right before serving.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
14g
22%
Sugar
5g
N/A
Saturated Fat
2g
9%
Protein
7g
13%
Carbs
13g
4%
Vitamin A
160µg
18%
Vitamin B12
0.2µg
2.6%
Vitamin B6
0.3mg
16.3%
Vitamin C
4mg
7%
Vitamin D
0.4µg
0.1%
Vitamin E
3mg
15%
Vitamin K
19µg
23%
Calcium
135mg
13%
Fiber
5g
18%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
1mg
8%
Magnesium
24mg
6%
Monounsaturated
9g
N/A
Niacin (B3)
7mg
34%
Phosphorus
214mg
31%
Polyunsaturated
2g
N/A
Potassium
699mg
20%
Riboflavin (B2)
0.3mg
16.3%
Sodium
818mg
34%
Thiamin (B1)
0.1mg
6.8%
Zinc
1mg
7%

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