Caramelized Mushroom and Roasted Chestnut Soup
As the snowflakes dance outside, our Saturday morning ritual takes on a cozy allure at the North Union Farmers Market in our local Van Aken Market Hall. While this vibrant market typically thrives outdoors during warmer months, there's a unique charm in perusing its stalls indoors amidst the winter's embrace. Among the array of beloved vendors stands the "mushroom guy," a favorite of Jim's, with his exquisite selection of Lions Mane, Blue and Brown Oyster, and Shitake mushrooms. These fresh treasures find their way into various culinary creations, but none as beloved as the Caramelized Mushroom and Roasted Chestnut Soup—a heartwarming ode to the seasonal bounty and cherished memories shared around the Sunday dinner table.
This soup is really very easy to make.
You will need:
- 6 cups mixed mushrooms (such as Lions Mane, Blue and Brown Oyster, Shitake)
- 2 cups minced onions
- 2 cups minced shallots
- Salted butter
- 10 cups beef stock
- 1 tablespoon of my winter dried herb/spice blend (sage, thyme, tarragon, lovage, winter savory, cumin, marjoram) You can purchase these herbs and spices separately and then blend them together, a teaspoon of each stirred into a jar.
- 2 cups roasted chestnuts
- 2 tablespoons Better than Bouillon Roasted Beef Base
- 1 pint half and half
- 1/2 cup Madeira or Marsala wine
Optional:
- Additional mushrooms for garnish (about 1/2 cup reserved)
- Shredded gruyere cheese for garnish
- Fresh parsley for garnish
- Sea salt and black pepper for seasoning
Note: Adjust the quantity of liquid (beef stock, half and half, Madeira wine) as needed to achieve desired consistency.
Begin by sautéing a symphony of mixed mushrooms—for example, Lions Mane, Blue and Brown Oyster, Shitake—in salted butter alongside minced onions and shallots until they reach a sublime caramelized perfection. While Cremini or Bella mushrooms can stand in admirably, a medley of diverse fungi imparts a depth of flavor that elevates this dish to new heights. For an added layer of flavor, consider incorporating a mixture of both fresh and reconstituted dry mushrooms.
Once the mushrooms and aromatic onions achieve their caramelized state, introduce them to the beef stock. Add the two tablespoons of Roasted Beef Bouillon base. Enhance the flavor with a tablespoon of my signature dried herb and spice blend—sage, thyme, tarragon, lovage, winter savory, cumin, and marjoram and then add the roasted chestnuts, allowing the flavors to marry in a gentle simmer.
Next, transfer the all of cooked herbs, mushrooms, onions, and chestnuts—save for a tantalizing handful of mushrooms—into the embrace of your Vitamix or blender. A swift pulse yields a velvety puree that is reintroduced to the pot, enriching the broth with an irresistible depth of flavor.
To further enrich this culinary masterpiece, a generous pour of half and half, a splash of Madeira wine, and a final simmering flourish infuse the soup with a creamy decadence. Adjust the liquid to achieve your desired consistency, allowing the soup to embrace you in its comforting warmth.
Indulge, savor, and delight in the rich tapestry of flavors that await you in each spoonful of this Caramelized Mushroom and Roasted Chestnut Soup. I garnish this soup with several of the reserved sliced mushrooms, shredded gruyere, parsley, a pinch of sea salt and black pepper, and then serve it with a crusty, toasted, buttered baguette, a simple salad with apples, red onion, vinaigrette and a bit of brie. Maybe a glass of white Bordeaux or a delicious hard cider too.
As the soup simmers on the stove, filling the kitchen with its earthy aroma, anticipation builds for the moment when it will be savored and shared. With each spoonful, memories of market visits and Sunday dinners intertwine, creating a tapestry of warmth and connection. Whether enjoyed alone or with loved ones gathered around the table, this Caramelized Mushroom and Roasted Chestnut Soup is more than just a meal—it's a celebration of tradition, love, and the simple joys of nourishing both body and soul. So, as you cozy up with a bowl of this comforting soup, may it bring you peace, joy, and a taste of the magic that comes from savoring the moments that matter most. Bon appétit!