We bought an obscene amount of chestnuts after Thanksgiving and maxed out on roasted chestnuts before we were 1/4 of the way through the bag. Hid them in the back of the fridge until we could face them again. February 2nd rolled around, our fridge was empty save for the chestnuts, and we were forced into action. The results? A tasty chestnut soup. Not too shabby.

Creamy Chestnut Soup

Creamy Chestnut Soup

Creamy Chestnut Soup

  • 2 c. of chestnuts
  • 1 onion
  • 3 cloves of garlic
  • 1 T butter
  • 1 T olive oil
  • 3.5 oz. shiitake mushrooms
  • 4 c. of mushroom broth
  • 1/2 c. milk
  • 1/4 c. white wine
  • freshly ground pepper
  • 7 sprigs of fresh thyme
  • 10 bay leaves

Coarsely dice onions and garlic and saute with butter & olive oil until glassy. Add thyme sprigs, bay leaves and white wine and let alcohol burn off. Add chestnuts, mushroom broth and pepper and simmer for 20-30 minutes.

Ladle soup into a blender in at least 4 batches, being careful to pull out the thyme sprigs and bay leaves as you ladle (if your blender is anything like mine, hot soup that takes up more than half the blender will pop the top off and launch soup across the room. It’s fun, if you’re in someone else’s kitchen.) Return to pot and add milk.

Remove tough stems from the shiitakes (I save my mushroom stems in a bag in the freezer until I have enough to make fresh mushroom broth. It’s to die for. Recipe to follow…) and dice the caps finely. Add them to the creamed soup, reserving a few for garnish, and pepper to taste. Simmer for 10ish minutes and serve.