Chestnut and Mushroom Soup

Chestnut and Mushroom Soup
Truffle Oil and Tamari Drizzle
Yep, we’re in the kitchen today. First dish we completed for tomorrow’s Big Feast is the soup. This is Clotilde Dusoulier’s recipe from her Chocolate & Zucchini Cookbook. Bravo Clotilde! For the past several years I’ve made a Cauliflower Soup with a Vanilla Chestnut Cream Swirl. Thought we’d try something different this time. An excellent soup for Thanksgiving, Chestnut and Mushroom Soup is elegant and unique yet not too much work, as we have lots of other dishes to prep today. The compelling ingredients include chestnut, mushroom, leek, shallot, garlic and Cognac with a vegetable stock. There is no cream, but this vegetarian soup has a wonderful creaminess as well as a lovely Fall earthiness. I added a drizzle of truffle oil and tamari to give it an even deeper umami flavor.

Here’s the Menu for tomorrow’s Thanksgiving meal:

  • Cheese Platter with Accompaniments
  • Barbecued Oysters
  • Chestnut & Mushroom Soup
  • Traditional Turkey & Traditional Gravy
  • Foie Gravy
  • Pat’s Popovers
  • Linda’s Mashed Potatoes
  • Linda’s Creamed Corn
  • Wild Mushroom, Leek, & Sage Dressing
  • Roasted Brussels Sprouts with Balsamic Glaze
  • Sweet Potato Gratin
  • Cranberry Relish
  • Assorted Homebaked Pies with Ice Cream & Whipped Cream

OK, back to the kitchen. Wishing you all a Glorious Holiday!

29 thoughts on “Chestnut and Mushroom Soup”

  2. LL,
    I love your menu.
    Foie gravy?????

    I make sweet potato gratin.
    Is it the recipe w/ orange juice, half & half and you have to grate a million potatoes then bake them?

    I would like to come over on Friday for leftovers!
    Stace

    Reply

  4. I made a porcini and chestnut soup last sunday. It was yummy!
    This will be the perfect opener for you Thanksgiving dinner.
    Blessings to y’all~

    Reply

  6. Chestnut and mushroom soup looks fantastic. I love the sliced mushroom on top. I tried a chestnut and mushroom pasta recipe the other day. Such a lovely fall combination.

    Reply

  9. orhh my goodness!!!

    i thought it was something about life . .

    but as i went up to click on your blog, arhh . . its is actually a blog on recipes . .

    thats great!!! so i do not need to buy recipe books anymore.

    thanx!!

    Reply

  23. You’ve turned a rustic soup into something quite refined. I’ve also seen this soup combo in a Greek cookbook…must make it.

    Reply

  24. I love a chestnut soup and haven’t had it along with mushrooms yet…will have to try it this =season…your menu looks divine, I can just imagine what a wonderful thanksgiving you must’ve had!
    Ronell

    Reply

  26. HELLO EVERYONE!

    Thanks so much for commenting. I cherish them all. Been kinda busy around here, with 2 parties and 7 house guests. Please accept this reply personally, as I did enjoy your input.

    Lori Lynn

    Reply

  27. Hey Lori Lynn! I am sooo glad to read that you use vanilla chestnut purée! It’s the best! It’s the kind of thing that you will find in the smallest supermarket in France, but it’s pretty hard to dig up here in NYC. Chestnut spread rocks. So does flambéing stuff 🙂 have you tried tarte flambée? It’s not flambé but it’s darn good.

    Reply

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