Chestnut Mushroom Soup

Chestnut Mushroom Soup

Ingredients

1 pound fresh chestnuts

4 cups variety of mushrooms oyster mushrooms, chanterelles, Crimini or hen of the woods mushrooms cone #4

¼ cup shiitake mushrooms, sliced thin

2 tsp oil

Coarse salt and freshly ground pepper

1 small onion, chopped cone #2

2 garlic clove minced

8 sprigs fresh thyme, plus leaves for garnish

8  cups water 4  veggie bouillon cubes

1 container of  Dairy free sourcream or toffuti sour cream

Fresh parsley

Directions

Preheat EOS to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, Roast until chestnuts are tender. 35 minutes.

Place each chestnut in a kitchen towel, and remove and discard shell and inner skin. Pre Heat 7 qt pan or 5 qt over medium-high. Add oil, chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes.   Add stock and raise heat to high, and bring to a high simmer. Place lid on medium click low Reduce heat; Sauté Chopped Chestnuts in a little oil- and cook until golden, about 5 minutes. Add chest nuts to soup. Remove and discard thyme sprigs, and let soup cool slightly. Just before serving Stir in sour cream, and remove from heat. Ladle soup into shallow bowls; garnish with sliced chestnuts & Parsley.