Creamy Chestnut-Mushroom Soup With Sauteed Root Vegetables
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Water (hot)2 cups
Vegetable Stock1 cup
Whipping Cream2 tbsps
Sherry (dry)2 tbsps
Butter (1/4 stick)2 large
Shallot (finely chopped)1 medium
Carrot (finely chopped)1 small
Rutabaga (finely chopped)Directions:
1
Combine porcini mushrooms and 3 cups hot water in medium bowl
2
Let stand until porcini mushrooms soften, about 15 minutes
3
Using slotted spoon, transfer porcini mushrooms to heavy large saucepan
4
Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl
5
Add vegetable stock and chestnuts to same saucepan
6
Bring to boil
7
Reduce heat, cover and simmer 20 minutes to blend flavors
8
Working in batches, puree soup in blender until smooth
9
Return soup to saucepan
10
Add cream and 1 tablespoon Sherry
11
Bring soup to simmer
12
Season soup to taste with salt and pepper
13
(Can be prepared 1 day ahead
14
Cool slightly
15
Refrigerate
16
Rewarm over medium heat before continuing
17
) Melt butter in large nonstick skillet over medium heat
18
Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes
19
Remove from heat
20
Stir in 1 tablespoon Sherry
21
Season with salt and pepper
22
Ladle soup into bowls
23
Top with vegetables and serve
24
Combine porcini mushrooms and 3 cups hot water in medium bowl
25
Let stand until porcini mushrooms soften, about 15 minutes
26
Using slotted spoon, transfer porcini mushrooms to heavy large saucepan
27
Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl
28
Add vegetable stock and chestnuts to same saucepan
29
Bring to boil
30
Reduce heat, cover and simmer 20 minutes to blend flavors
31
Working in batches, puree soup in blender until smooth
32
Return soup to saucepan
33
Add cream and 1 tablespoon Sherry
34
Bring soup to simmer
35
Season soup to taste with salt and pepper
36
(Can be prepared 1 day ahead
37
Cool slightly
38
Refrigerate
39
Rewarm over medium heat before continuing
40
) Melt butter in large nonstick skillet over medium heat
41
Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes
42
Remove from heat
43
Stir in 1 tablespoon Sherry
44
Season with salt and pepper
45
Ladle soup into bowls
46
Top with vegetables and serve
47
*Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide
48
*Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide