Look no further than this Creamy Chestnut Mushroom Soup to jazz up your holiday table.
Its a vegetarian and gluten-free soup that everyone will love.
it’s possible for you to even make this soup dairy-free by omitting the cream before serving.
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Chestnuts are underused in savory dishes and this soup highlights them perfectly.
Prepped fully on the stovetop, this soup is quick to prepare.
Are you sold yet?
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Storage Instructions
This Chestnut Mushroom Soup keeps well for days, and it freezes well too.
Store any unused portions in a tightly sealed container in the refrigerator.
Thaw in the fridge, or on the counter until pliable.
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Once thawed, heat on the stovetop until gently simmering.
If you would like a thicker soup start with 5 cups and adjust from there.
Once melted, add the onions and saute until translucent, about 3 minutes.
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Add the garlic, mushrooms, and chestnuts, and saute for an additional 2 minutes.
The vegetables will all appear softened, and the mushrooms will have shrunk considerably.
It should have full bubbles at the edges, heading toward the center.
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Using tongs, carefully remove the thyme stems and discard.
Turn off the stove and let the soup cool for about five minutes.
Youll only be blending half of the soup for this recipe.
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The half batch of soup should fit in a standard sized blender well below the fill to line.
If you have a small blender, though, you may wish to do this in two batches.
The look should be thicker and more vegetable-laden than a cream of mushroom soup.
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The overall color will be a shade of brown similar to a very light milk chocolate.
Youll want a mix of small and large sized pieces of mushrooms and chestnuts.
Youll want to add the cream after running the immersion blender through the soup.
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Ladle the soup into bowls.
Top with additional salt and pepper, to taste, and a few thyme leaves.
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