Cream of Mushroom Soup with Chestnut Cream
Makes approximately six cups
- 3 ½ Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 2 Shallots, finely chopped
- 2 Pounds assorted mushrooms
- 4 Tablespoons Madeira
- 1 Teaspoon thyme
- 5 Cups chicken broth
- 1 1/2 Teaspoons salt
- ½ Teaspoon white pepper
- ¾ Cup cream
- 3 Tablespoons flour (optional)
To Make the Soup
Slice the mushrooms.
Heat the butter and olive oil in a deep pot, and then add the mushrooms and the chopped shallots.
Cook over medium heat until the mushrooms and shallots are wilted, and the water from the mushrooms has cooked off. This will take about 7 minutes.
Add the Madeira, thyme and at this point, if you would like a thicker soup, the flour. Reduce the heat and cook for five minutes stirring constantly if you have added the flour.
Add the chicken broth, salt, pepper and cream.
Bring the soup up to a boil and simmer for thirty minutes.
The Elegant Occasion Note: This soup can be made 24 hours in advance, and gently reheated.
For the Chestnut Puree
½ Cup chestnuts (vacuum packed)
¼ Cup chicken broth
1/3 Cup crème fraiche
Place the chicken broth and chestnuts in a sauce pan and let cook so that the chestnuts soften. About 20 minutes. Place the entire mixture in a blender and puree. Add crème fraiche and stir to incorporate.
The Elegant Occasion Note: This cream can be made in advance and stored in the refrigerator.
To Plate the Soup
Ladle the soup into bowls and place a dollop of the chestnut cream in the center. Garnish with fresh thyme leaves.