Thanksgiving used to be simple, didn't it?
I mean you had your turkey, stuffing/dressing, potatoes, green beans, cranberry sauce and pumpkin pie, right?
Today, it isn't always so simple - more and more of my friends and relatives have dietary restrictions - gluten free, dairy free, reduced sodium, etc., etc. While the sheer number of dishes at most Thanksgiving spreads assures that everyone will find something to eat, I always feel a little bad for those who don't eat turkey.
Since it's generally the star of the meal, it seems like those who don't eat turkey are kinda left out in the cold - relegated to filling their plates with "side dishes" - and that is just not right. At all.
So, I've been playing with things that have a "meaty" flavor that don't fall into the category of a "side dish". And no, a "tofu" turkey IS NOT the answer... I will do a lot of things for my vegetarian friends but THAT is not one of them!
Well, as they say, "this one's for you" - a rich, decadent and meaty soup of chestnuts and mushrooms that's laced with good Spanish Sherry and finished with a drizzle of truffle oil.
This is definitely better than a tofu turkey, don't you think??
📖Recipe
Chestnut and Mushroom Soup
Ingredients
- 1 - 6.5 oz. packaged cooked and peeled chestnuts
- 1 ½ cups sliced cremini mushrooms
- 3 Tbsp. butter
- 2 large shallots minced
- 2 cloves garlic minced
- 1 stock of celery sliced
- 2 Tbsp. chopped fresh thyme
- ¼ plus 2 Tbsp. good Spanish sherry
- 4 - 6 cups vegetable or chicken stock
- ½ tsp. honey
- salt
- white pepper
- ½ cup half and half
- Garnish
- ¼ cup minced cremini mushrooms
- 1 Tbsp. butter
- sprigs of fresh thyme
- 1 Tbsp. truffle oil
Instructions
- In a large saucepan, melt the 2 Tbsp. of butter over medium high heat. Add the mushrooms to the butter and cook without stirring until mushrooms are deep golden brown - about 4 - 5 minutes. Flip mushrooms and continue to cook until golden brown. Remove mushrooms from the pan and set aside. Melt the remaining tablespoon of butter in the pan over medium heat and add the shallots and garlic, cooking until softened, about 5 minutes. Add mushrooms back to the pan and increase the heat to medium high. Add the sherry and cook, scraping up the bottom of the pan and cook until almost all the sherry has evaporated, about 3 minutes. Add the chestnuts, celery, thyme and stock. Bring to a boil, cover the pan and reduce to a simmer. Simmer for approximately 1 hour until chestnuts have softened. Let soup cool slightly and then puree in a food processor. - if the mixture is too thick, thin it down with a little vegetable stock. Return soup to the pan and re warm, seasoning with salt, pepper and the honey. Add the half and half and the remaining 2 Tbsp. sherry. Garnish with the cooked mushrooms, fresh thyme sprigs and a drizzle of truffle oil.
- For garnish: In a small saute pan heat the 1 Tbsp. butter over medium high heat. Add the mushrooms and cook, without stirring for 3 - 4 minutes or until mushrooms are golden brown.
Lana @ Never Enough Thyme says
Most definitely better than "tofu" turkey! It's barely breakfast time here and I'm finding myself craving this soup. Sounds just delicious!
Nancy says
Hi Lana!! Thanks!! It is really good - has a very earthy flavor and is very rich!!
LiztheChef says
This is the chestnut soup recipe I have been searching for - mine is too "nutty". Printing it as I write this - so nice to have met you at WOR in October. Hope to see you at their December event...
Nancy says
I really hope you enjoy it Liz!! Loved meeting you too and yes I will be at the December event!!!
Deliciously Organic says
Thank you for "no tofu" and a recipe made with "real" ingredients! I've never made a soup with chestnuts. I'll have to give this one a try. Thanks!
Nancy says
Hi Dorothy!!
The chestnuts make it very rich but it is soooo good!!
Emily (roots+platters) says
I have been looking everywhere for a good soup recipe for Thanksgiving (one that isn't pumpkin or butternut squash)! This is PERFECT and will definitely be on my table this year! I love coming to your blog - I ALWAYS find inspiration, beautiful photos and delicious recipes! 🙂
Nancy says
Awww. Emily thank you!! That so made my day and my week!! I hope you enjoy the soup!!! The mushroom cappucino is also really good and not quite as rich as this one if you need another idea!!!
Barbara | Creative Culinary says
I would d without turkey I think for this soup. I made it for the tradition and the sandwiches the next day but this soup sounds divine from the start.
Nancy says
Awww.. thanks Barbara!! I have to admit - I don't think I could pass on turkey - especially your bacon and maple one!!
Priscilla - She's Cookin' says
Way better than tofu turkey! I have chestnuts (and cremini mushrooms) because I decided to roast chestnuts for my dressing for this year - you're making me change my mind with this wonderfully rich soup!
Nancy says
Oooh...roasted chestnuts in a dressing.. now that sounds delicious!!!
Carolyn says
I haven't had chestnuts in ages, but this soup sounds so wonderful! I'd love to try it, I love non-meat soups that have a rich flavour of their own.
Nancy says
Hi Carolyn!!
This one is definitely rich!!
Maria says
Great flavors! Love this soup!
Nancy says
Thanks Maria!! Enjoy this first Thanksgiving with the little Pea!!!
aida mollenkamp says
So much better than a tofu turkey, Nancy! Bravo!
Nancy says
Thanks Aida - I have to agree!:-)
Marla says
It is essential that I get my hands on some chestnuts! I am loving the idea of this soup for Thanksgiving and beyond!
Nancy says
They are such a fun ingredient to play with Marla - I bet you'd come up with some amazing things!!
Jamie says
Oh, Nancy, that is one stunning soup! Wow! Vegetarian or not, I'd gladly have a bowl of this....two of my favorite flavors in one soup. Just perfect!
Nancy says
Awww... thanks Jamie!!! I really love the chestnuts and mushrooms together too!!
Esi says
We just had a chestnut soup at our dinner party yesterday. I never even thought of it before and now i can't get enough.
Nancy says
It's very good... and very rich.. perfect for the holidays!
Magic of Spice says
What a delicious pairing...gorgeous soup!
Nancy says
Thanks!! This soup is really earthy and dare I say complex?? Ok, now I am starting to sound like I'm evaluating wine - LOL!!
HeatherChristo says
This is just beautiful! I feel you- I am juggling like 3 different food allergies at my dinner for 20. That means a whole lot of cooking for me!
sippitysup says
I made chestnut soup too recently! I had to use all the non-photo perfect nuts up from my LA Times Thanksgiving Brussels sprouts and Chestnuts. GREG
Georgia Pellegrini says
I wish this had been at my Thanksgiving table!
Grant says
Sounds good! Been hunting for a nice mushroom and chestnut soup recipe (even though I know it's completely not the season). I may just make my own, but use some of your ingredients as influence. I have some great truffle honey which sounds like it would be a perfect addition to the dish.
Anyway, just as a heads up, it's "stalk of celery" not "stock of celery".
Nancy says
Hi Grant!!
Oooh, that honey sounds fabulous!! And you are so right, it definitely is "stalk" - ah.... spellchecker is not perfect - thanks for the catch!!!