Classic Chestnut Soup with Marsala Mushrooms
This rich, delicately flavored soup makes a festive appetizer for a holiday meal.
Ingredients
Soup
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3 tablespoons butter or vegan margarine
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1 medium onion, diced (1 cup)
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1 celery stalk, diced (1/2 cup)
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1 bay leaf
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1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
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1/4 teaspoon ground allspice
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1 15-ounce jar cooked, peeled whole chestnuts, chopped (2 1/2 cups)
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4 cups low-sodium vegetable broth
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2 tablespoons Marsala wine
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1/3 cup heavy cream
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2 tablespoons finely chopped fresh thyme leaves for garnish, optional
Mushrooms
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1 tablespoon butter or vegan margarine
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1 clove garlic, minced (1 teaspoon)
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8 ounces button or cremini mushrooms, stemmed and sliced
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2-3 tablespoons Marsala wine
Directions
1.
To make Soup: Melt butter in large pot over medium heat. Add onion, celery, bay leaf, thyme, and allspice, and cook 5 to 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 to 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: Heat butter and garlic in skillet over medium heat. Add mushrooms, and cook 4 to 5 minutes or until mushrooms are soft. Add Marsala wine, and cook 1 minute more, or until most of liquid has evaporated.
4.
Season Soup with salt and pepper, and ladle into bowls. Garnish servings with Mushrooms and fresh thyme leaves, if desired.
Nutrition information
Calories 227, Total Fat 10.5 g, Saturated Fat 6 g, Cholesterol 29 mg, Sodium 415 mg, Carbohydrate 30 g, Fiber 4 g, Protein 3 g, Sugars 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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