Mushroom And Chestnut Soup

Name: Mushroom And Chestnut Soup
Ingredients: 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 tablespoon olive oil; 2 tablespoon roasted garlic oil; salt and freshly ground pepper to taste; 14 ounce low sodium chicken broth; 3 tablespoon 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 tablespoon chestnut or almond flour; 28 ounce low-sodium chicken broth; 2 cup almond milk; sea salt and fresh cracked black pepper; 1 tablespoon chopped fresh thyme; 2 tablespoon chopped chives

Julie Kang|Nov. 15, 2013 10:26 am EST

4 (1 ratings)

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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.

Servings

10

Ingredients

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 tablespoon olive oil
2 tablespoon roasted garlic oil
salt and freshly ground pepper to taste
14 ounce low sodium chicken broth
3 tablespoon 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 tablespoon chestnut or almond flour
28 ounce low-sodium chicken broth
2 cup almond milk
sea salt and fresh cracked black pepper
1 tablespoon chopped fresh thyme
2 tablespoon chopped chives

Directions

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.
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.