For the Chestnut Soup
- 4 1/ 2 cups whole chestnuts
- 1 tablespoon olive oil
- 2 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 leek, thinly sliced, green parts set aside
- 1 clove garlic, peeled and minced
- 1 apple, cored and cubed
- 1 tablespoon thyme
- 1 teaspoon salt
- 4 cups water
- 1/ 4 cup rice milk
- 1 tablespoon apple cider vinegar
- Black pepper, to taste
For the Shiitake Mushrooms
- 2 cups sliced shiitake mushrooms
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/ 2 teaspoon smoked paprika
To make the mushrooms: Preheat oven to 400ºF. Mix sesame oil, tamari, apple cider vinegar, sugar and smoked paprika in a bowl. Toss with the mushrooms. Spread onto a parchment paper lined baking sheet and bake for 25-30 minutes. Toss halfway through.
To make the soup: With a sharp knife score an X in the curved side of the chestnut shell. The cuts should be at least 1/2 inch long and should score all the way through the shell. Fill a big saucepan with water and a little salt and bring to a boil. Add in the chestnuts and cook for 15 minutes. Drain water chestnuts and rinse with cold water. Peel chestnuts and set aside.
In a big saucepan heat up the olive oil. Add the carrots, celery, leek and garlic and sauté for 2 minutes. Then add apple and chestnuts and cook for another 5 minutes. Season with thyme and salt and add water. Cover with a lid and let simmer for at least 20 minutes.
Mix in the rice milk and apple cider vinegar and blend soup with a hand blender until creamy. Adjust thickness with water, add salt and pepper to taste.
Serve soup with reserved leek, shiitake mushrooms and a drizzle of rice milk.