Creamy, silky, and soul-warming, this delicious Porcini Mushroom Chestnut Soup is an comfort food recipe that can also be enjoyed during the winter holidays.
Hello, everyone – I hope you’re doing well. So am I, thanks for asking.
First of all, if you missed my previous post, please do check it. Not only the cheesecake is delicious, but also and most importantly, you missed the appearance of Daisy!
Next, please forgive me, but I am opening the holiday season on the blog. I usually post my first Christmas recipe around American Thanksgiving, but somehow I cannot wait this year. Partially, that could be related to the fact, that I’ve already prepared 8 recipes to share with you (And I still have a few items to try on my list.). So, hopefully, I will be able to squeeze more festive recipes this year…or alternatively, enjoy a week or two off around the holidays. To be determined!
Who can clearly define a “Christmas recipe”? Certain things like eggnog and gingerbread are associated with Christmas. But what about, let’s say, soup? It is probably not the thirst thing that comes to your mind, but it exists. Honestly, I did not think about Christmas soup a couple of years ago because I believed Christmas recipes were supposed to be extravagant, sophisticated, and very-very special.
They could be extravagant and fancy, of course. But not necessary. Christmas recipes are supposed to be cozy and homey. Probably, you favourite, too.
If you google “Christmas soup”, you will get an array of ideas from pumpkin to onion and from tomato to pasta soup. There’s nothing special in many of those ideas! In fact, you can call any your favourite soup Christmas. Why not? Remember, cozy and homey. For instance, this Butternut Squash Mushroom Parmesan Soup is not an exclusively Christmas idea – I just wanted to present it this way.
Chestnut Soup Ideas:
However, there’s one ingredient that is ultimately associated with Christmas. Chestnuts! In the past few years, I have created some chestnut soup ideas such as:
Porcini Mushroom Chestnut Soup
Today, I am excited to add another recipe into this collection. This Porcini Mushroom Chestnut Soup is perfect for December or any other time of the year when it’s cold and gloomy outside.
Both porcini mushrooms and chestnuts have a subtle sweet flavour, and that’s a very harmonious marriage. Plus, the addition of freshly grated nutmeg makes it super Christmassy.
This is not a light recipe because of the added cream and butter. I always say that after all these cookies and eggnog, those extra calories don’t really matter. However, you can always make this Porcini Mushroom Chestnut Soup lighter by substituting water (vegetable broth) for cream. Just please do not omit the butter part as it makes the soup super silky and smooth. Either way, it will be delicious!
What’s a “Christmas recipe” to you? During the winter holidays, do you normally make recipes you enjoy once or twice in a year (for holiday celebrations) or you favourite food you enjoy all year round?
Cheers for now and more festive ideas to come!
Porcini Mushroom Chestnut SoupCourse: Soups, DinnerDifficulty: Easy
Creamy, silky, and soul-warming, this delicious Porcini Mushroom Chestnut Soup is an comfort food recipe perfect for the winter holidays.
1 cup dried porcini mushrooms
1 tbsp. olive oil
2 to 3 tbsp. butter, divided
1 medium white onion, chopped
2-3 garlic cloves, minced
2 medium potatoes, peeled and roughly cut
500-600 gr. cooked and peeled chestnuts (vacuum-package)
a good pinch of salt
1/4 whole nutmeg, grated + more to garnish
1/2 tsp. smoked paprika
a pinch of chipotle powder
a pinch of white pepper
1 tbsp. fresh thyme + more to garnish
1 cup cream 5 or 10%
pomegranate seeds, optional, to garnish
- Soak the mushrooms in 2 cups of warm water, for 20 minutes. Then strain the water through a mesh sieve to catch any dust or sand and use it as suggested in Step 4.
- In a pan heat the olive oil and 1 tbsp. butter, and cook the onions and garlic, 5 minutes. Add the potatoes and cook for another 5 minutes.
- Add the softened porcini and chestnuts (reserving ~1/2 cup of them.) along with the salt, paprika, chipotle, nutmeg, and thyme. Cook for 5 minutes to bring the flavours.
- Add the strained mushroom water. If it’s not enough to cover the ingredients, add more tap/drinking water. Cover and simmer for about 15 minutes. Off heat and let it cool slightly. Remove a few porcini mushrooms (They should be floating) and reserve.
- Using a regular or immersion blender, puree until smooth, adding 1 to 2 tablespoons of butter, for extra smooth texture. Return to the pan, add the cream (water or broth) and warm through.
- Serve topped with the reserved and chopped chestnuts and porcini mushrooms. Optionally, sprinkle with the pomegranate seeds, extra nutmeg and thyme. Enjoy!