This recipe is from Vegetarian Times (November/December 2008)
Ingredients
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SOUP
-
3 tablespoons butter or vegan margarine
-
1 medium onion diced (1 cup)
-
1 celery stalk diced (1/2 cup)
-
1 bay leaf
-
1 tbsp fresh thyme or 1 tsp. dried thyme chopped
-
1/4 tsp ground allspice
-
1 15-oz. jar cooked, peeled whole chestnuts chopped (2 1/2 cups)
-
4 cups low-sodium vegetable broth
-
2 tablespoons Marsala wine
-
1/3 cup heavy cream
-
2 tablespoons fresh thyme leaves for garnish finely chopped, optional
MUSHROOMS
-
1 tbsp butter or vegan margarine
-
1 clove garlic minced (1 tsp.)
-
8 oz button or cremini mushrooms stemmed and sliced
-
3 tablespoons Marsala wine
Recipe Method
To make
Soup:
1. Melt butter in large pot over medium heat. Add onion, celery, bay leaf, thyme, and allspice, and cook 5 to 7 minutes, or until onion is translucent. Add chestnuts, broth, and 2 cups water, and bring to a boil.
2. Reduce heat to medium-low, cover, and simmer 20 to 25 minutes, or until chestnuts are very soft. Remove bay leaf. Puree Soup in batches in blender until smooth. Return to pot, and stir in Marsala wine and cream.
To make Mushrooms:
1. Heat butter and garlic in skillet over medium heat. Add mushrooms, and cook 4 to 5 minutes or until mushrooms are soft. Add Marsala wine, and cook 1 minute more, or until most of liquid has evaporated.
2. Season Soup with salt and pepper, and ladle into bowls. Garnish servings with Mushrooms and fresh thyme leaves, if desired.
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