A delicious, sweet and savory soup featuring shiitake mushrooms and chestnuts. Gluten-free!
You’ll be starting with two pots on the stove. You’ll sauté your shiitake mushrooms and onions in a large pot until lightly browned at the same time as you soften your chestnuts (and infuse them with additional flavor) in a medium-sized pot. Then you’ll combine them both after ~20 minutes.
For your shiitakes: Put all ingredients in pot over medium heat and stir every few minutes to prevent burning. You may also need to add a bit more fat/oil and stir more frequently as the ingredients finish cooking over ~20 minutes. Once the mushrooms and onions are lightly browned, add wine, deglaze the pot with a spatula, then temporarily remove the pot from heat.
For your chestnuts: You want enough liquid in the pot to just cover the tops of your chestnuts. You’ll start with your lid ON so you don’t lose much water. Bring pot to boil over high heat, then immediately turn down to low and continue cooking with lid ON for about 20 minutes.
Pour chestnuts into mushroom pot. Add milk, cream, thyme, and salt. Cook over medium heat for about 15-20 minutes with lid OFF. Stir occasionally to make sure ingredients aren’t sticking or scalding.
Remove pot from heat and let the ingredients cool enough to not be dangerously hot before placing them in your food processor. While still warm, puree all ingredients in food processor until they’re smooth and creamy. The soup will thicken as chestnuts puree. Add milk or cream if you want a thinner soup or cook a bit longer if you want a thicker soup.
Serve warm with seasonal garnishes. Soup can be stored in fridge for up to 5 days in airtight jars or containers.
Chestnut and shiitake mushroom soup https://www.tyrantfarms.com/chestnut-and-shiitake-mushroom-soup/