Chestnut Soup with Shiitake Mushrooms by anna.culina | Quick & Easy Recipe | The Feedfeed
Chestnut Soup with Shiitake Mushrooms
(8)
"Creamy chestnut soup with Shiitake bacon to fill your belly with joy.🌰⭐️ This soup could be a delicate addition to a Christmas dinner or just a warming lifesaver on a cold winter‘s day.😋"
-- @anna.culina

Details

Prep time 15mins
Cook time 1hr 15mins
Serves or Makes: 2-4

Recipe

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

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Serve soup with reserved leek, shiitake mushrooms and a drizzle of rice milk.