Creamy Mushroom-Chestnut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for bottled chestnuts in specialty or gourmet markets. For less mess, puree in the pan with a handheld immersion blender. Ingredients:
cooking spray |
2 (8-ounce) packages cremini mushrooms, stemmed and quartered |
1 (3.5-ounce) package shiitake mushrooms, stemmed and sliced |
1 (3.5-ounce) package oyster mushrooms, sliced |
3 tablespoons minced shallots |
1/2 teaspoon kosher salt, divided |
1 garlic clove, minced |
3 cups fat-free, less-sodium chicken broth |
3 cups water |
1 cup bottled chestnuts |
2 thyme sprigs |
3 tablespoons light sour cream |
1/8 teaspoon black pepper |
2 slices applewood-smoked bacon, cooked and crumbled |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 15 minutes or until liquid evaporates. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and garlic; sauté 1 minute. Remove 1/2 cup mushroom mixture; set aside. Add broth, 3 cups water, chestnuts, and thyme to pan; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; discard thyme.
2. Place half of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Stir in remaining 1/4 teaspoon salt, sour cream, and black pepper. Sprinkle with reserved mushroom mixture and bacon.
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