Classic Chestnut Soup with Marsala Mushrooms

by chestnutcharlie Admin July 05, 2018

(adapted from Vegetarian Times November, 2008)

We’ve served this soup at parties, for company, and tons of demonstrations. All say they love it. We were even given a mention in the Lawrence Magazine’s issue of 33 Iconic Lawrence Dishes, though we are not a restaurant! Check it out! (https://issuu.com/sunflower_publishing/docs/lm17fa (page 72)

Variations:

If you want dairy free, a little coconut oil or coconut milk will substitute for the cream.
If you want to stretch the chestnuts and use some of the abundant fall hard squash, make equal substitutions
A very rich addition is shitake mushrooms. Simply add them to the mix and perhaps use a mushroom stock.

3 Tbs butter or vegan margarine
1 medium onion, diced (1 cup)
1 celery stalk, diced (1/2 cup)
1 carrot roughly chopped
2 1/2 cups fresh peeled chestnuts
2 Tbs marsala wine
1 Tbs fresh thyme or 1 tsp dried
1 bay leaf
1/4 tsp ground allspice
2 Tbs chopped fresh thyme leaves
4 cups vegetable broth
1/2 cup heavy cream (or less, depending on preference)

For the mushrooms:

8 oz of sliced cremini mushrooms
1 clove minced garlic
2-3Tbs marsala wine

To make soup: melt butter in large pot over medium heat. Add vegetables and spices, cook 5-7 minutes or until the onion is translucent. Add chestnuts, broth, 2 cups water and bring to a boil. Reduce heat to medium--low, cover and simmer 20-25 minutes or until chestnuts are very soft. Remove bay leaf.
Puree soup in batches in blender until smooth. (you may need to add more broth or water if the mix is too stiff). Return to pot and stir in marsala wine and cream.
To make mushrooms: heat 1 tbs butter & minced garlic in skillet. Add sliced mushrooms and cook until mushrooms are soft. Add marsala wine and cook 1 minute more.
Season soup with salt and pepper and ladle into bowls. Garnish servings with mushrooms and fresh thyme leaves.