It’s the season for heartwarming soups and roasted chestnuts. There is almost nothing more comforting than a warm creamy soup on a cold day. Soups are also a welcome change from all the cookies and heavy meals this time of the year, isn’t it?
I prepared the most creamy, comforting and simple to make soup for winter: mushroom chestnut soup. The chestnuts in this recipe create this incredibly creamy texture, you don’t even need to add cream. If you use vegetable broth instead of chicken, you can create an equally delish vegetarian version.
Eating mushrooms daily can improve the human immunity, study says. This beautiful food has so many health benefits to offer, that I advice to add them to your meals ar much as possible.
This soup is perfect for every regular day in winter, but can also serve as a festive starter for your Christmas dinner. The earthy mushrooms and chestnuts are baked in butter, mixed up with carrot, celery, onion and garlic and simmered in a fresh broth with herbs. For the last step you will need a little help of a strong blender to make a creamy puree.
If you like a thick texture, follow this recipe, but if you prefer a more lighter soup, just add more broth or less mushrooms.
Creamy Mushroom Chestnut Soup
- Ninja BN601 Professional Plus Food Processor
- Ninja Fit Blender
- 4 tbsp butter
- 500 grams brown mushrooms choose what you like, we used shiitake and portobello.
- 1 celery
- 1 carrot
- fresh thyme
- fresh rosemary
- 4 cups chicken or vegetable broth
- 1 onion
- 1 garlic clove
- 2 cups cooked chestnuts we used the frozen ones to save time
- Chop the carrot, celery, mushrooms, onion and garlic fine.
- Melt the butter in a large skillet. Add the mushrooms and let it cook for about 10 minutes until soft. Season with pepper and salt. Set a few aside for garnishing.
- Add the onion, carrot, celery, chestnuts and garlic and mix it all up. Let it cook for 10 more minutes. Meanwhile make the chicken or vegetable broth (if you use cubes).
- Add the broth and the herbs and give it all a good stir. Let it come to a boil.
- Lower the heat and cover the skillet partially with a lid. Let it simmer for 30 minutes.
- Transfer the soup in batches to a blender to puree your soup. If you like your soup to be less thick, add a bit more broth.
- Transfer the creamy soup back into the skillet and add 2 tablespoons of creme fraîche. Mix it well together. Garnish the soup with the leftover mushrooms and the herbs. Serve warm.
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