Classic Chestnut Soup with Marsala Mushrooms
I served this soup as an appetizer at a New Years dinner I had at my house. It was simply a hit. Unlike any soup I have had before. I have difficulty describing it other than you have to try it!
Servings Prep Time
8 20minutes
Cook Time
35minutes
Servings Prep Time
8 20minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Melt butter in large pot over medium heat. Add onion, celery, bay leaf, thyme, and allspice and cook 5-7 minutes, or until onion is translucent. Add chestnuts, broth, and 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.
  2. Puree soup in batches in blender until smooth. Return to pot, and stir in Marsala wine and cream.
  3. To Make Mushrooms:
  4. Heat butter and garlic in skillet over medium heat. Add mushrooms, and cook 5-7 minutes or until mushrooms are soft. Add Marsala wine, and cook 3-5 minutes more or until liquid is evaporated.
  5. Season soup with salt and pepper and ladle into bowls. Garnish servings with mushrooms and fresh thyme leaves if desired.
  6. Notes:
  7. I actually cooked the onion and celery in olive oil.
  8. I couldnt find a 15oz jar of chestnuts but New Seasons had 7.4 oz jars so I bought 2 of them.
  9. I use a no chicken broth by Imagine. I really like this broth alot!
  10. I say the more mushrooms the better, they were amazing in the soup and I always add way more garlic.
  11. And I definately used fresh thyme, New Seasons has a great fresh herb section. I would imagine Whole Foods would have the same.