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
205
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
11mg
4%
Carbohydrate, by difference
25g
19%
Protein
7g
15%
Vitamin A, RAE
39µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
91mg
9%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
28µg
1%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
62mg
9%
Selenium, Se
15µg
27%
Sodium, Na
524mg
35%
Vitamin D (D2 + D3)
1µg
7%
Water
252g
9%
Zinc, Zn
1mg
13%

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.