This first soup is from Amy at Destination Anywhere. She has decided on a soup made with Italian porcini mushrooms and roasted chestnuts. Skip the Pig, I knew had to head to 'Whole Funds' with this little shopping list.
Porcini and Chestnut Soup
1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter
2 cups chicken broth
1 cup chestnuts
Fresh-ground pepper
2 Tbs white wine
Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.
Working in batches, puree the soup in a blender until smooth, then return soup to saucepan. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add wine to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate.Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.
This is a yummy mushroom soup. It is very woodsy from the porcini, with a hint of chestnuts. We each had a taste and I decided to freeze the rest. It will be perfect for a sauce with ravioli. I know some are going to serve their soup as an 'opener' at Thanksgiving. We don't really have openers and closers... it is an all day chow fest.
Chow Y'all,
Sandi