Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears

Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears

  Ready in : 45 mins

Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears is a gluten free and primal recipe with 8 servings. One serving contains 416 calories, 11g of protein, and 33g of fat. For $2.19 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of bacon, salt and pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced hor d'oeuvre. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad.

Ingredients

bacon

bacon

0.5 ounce

extra virgin olive oil

extra virgin olive oil

0.25 cup

carrots

carrots

0.25 cup

turnips

turnips

0.25 cup

onion

onion

0.25 cup

celery

celery

0.25 cup

kosher salt and pepper

kosher salt and pepper

8 servings

mushrooms

mushrooms

1.5 pounds

porcini soaked in

porcini soaked in

0.25 cup

chicken stock

chicken stock

1 quart

bouquet garni

bouquet garni

8 servings

chestnuts

chestnuts

0.25 pound

shallot

shallot

1

white wine

white wine

0.5 cup

bay leaf

bay leaf

1

thyme

thyme

1 sprig

water

water

8 servings

salt and pepper

salt and pepper

8 servings

heavy cream

heavy cream

2 cups

parmigiano reggiano

parmigiano reggiano

0.5 cup

pear

pear

6 tablespoons

celery

celery

6 tablespoons

Cooking in Steps

  1. 1
    In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat.

    olive oil

    olive oil

    pancetta

    pancetta

    bacon

    bacon

    pot
    pot
  2. 2
    Add the carrots, turnips, onions and celery, season with salt and pepper and cook 8 minutes or until tender and slightly caramelized.

    salt and pepper

    salt and pepper

    carrot

    carrot

    turnip

    turnip

    celery

    celery

    onion

    onion

  3. 3
    Add the mushrooms and cook 15 minutes until tender and dry.

    mushrooms

    mushrooms

  4. 4
    Add the sherry and deglaze the pan.

    sherry

    sherry

    frying pan
    frying pan
  5. 5
    Add the chicken stock and bouquet garni and simmer 30 minutes.

    bouquet garni

    bouquet garni

    chicken stock

    chicken stock

  6. 6
    Remove the pancetta and bouquet garni and puree until smooth.

    bouquet garni

    bouquet garni

    pancetta

    pancetta

  7. 7
    Meanwhile, heat 2 tablespoons olive oil in a saute pan.

    olive oil

    olive oil

    frying pan
    frying pan
  8. 8
    Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.

    salt and pepper

    salt and pepper

    chestnuts

    chestnuts

  9. 9
    Add the shallot and cook 5 minutes.

    shallot

    shallot

  10. 10
    Add the white wine, bay leaves and thyme and reduce halfway.

    bay leaves

    bay leaves

    white wine

    white wine

    thyme

    thyme

  11. 11
    Add water to just cover the chestnuts. Cover with a round of parchment paper and cook 12 minutes or until tender.

    chestnuts

    chestnuts

    water

    water

    baking paper
    baking paper
  12. 12
    Remove herbs and puree until smooth.

    herbs

    herbs

  13. 13
    Mix the two purees together. Taste and adjust seasoning.

    seasoning

    seasoning

  14. 14
    To make the Parmesan cream, heat the cream in a small saucepan over medium heat. As soon as the cream is warm, whisk in the Parmesan cheese until it has completely melted. Season with salt and pepper and keep warm.

    parmesan

    parmesan

    salt and pepper

    salt and pepper

    cream

    cream

    sauce pan
    sauce pan
    whisk
    whisk
  15. 15
    To serve, put a quarter-cup Parmesan cream in the bottom of a warm soup bowl. Carefully pour the mushroom chestnut soup in the center of the cream. The cream should move up the side of the bowl, forming a white rim around the dark soup.

    chestnuts

    chestnuts

    mushrooms

    mushrooms

    parmesan

    parmesan

    cream

    cream

    bowl
    bowl
  16. 16
    Mix the diced pear, cheese and celery together. Top the soup with the diced mixture.

    celery

    celery

    cheese

    cheese

    pear

    pear

  17. 17
    A bouquet garni is a combination of herbs bundled in cheesecloth or tied with a string and used to flavor soup, stocks and sauces. I bunched together fresh thyme, sage, dried bay leaves and rosemary. You can also add dried or fresh marjoram, celery leaves or leek to your bundle.

    dried bay leaves

    dried bay leaves

    fresh marjoram

    fresh marjoram

    bouquet garni

    bouquet garni

    celery leaves

    celery leaves

    fresh thyme

    fresh thyme

    rosemary

    rosemary

    herbs

    herbs

    leek

    leek

    sage

    sage

    cheesecloth
    cheesecloth