I’ve wanted to make a soup with chestnuts in it for the past three months. November failed in chestnut soup-making because who can expect the miniature grocery store just off of campus to stock chestnuts? December fared no better because clearly everyone else wanted to make chestnut soup, too, and thus yanked all of the bags of fresh chestnuts off of the shelves at the Whole Foods in Madison, WI (where I spent winter break) before I could get to them. January didn’t do so hot because chestnuts had just gone out of season and had therefore gotten expensive and I felt guilty spending $10 of my parents’ money on a jar of chestnuts when they’re already paying inordinate sums for my college tuition and soon my unfulfilled desire for chestnut soup resulted in me crying into my mother’s bosom, thanking her profusely for supporting my education and fully acknowledging my family’s privilege in being able to do so and…well, by then I had forgotten about chestnut soup.
So I finally found inexpensive jarred chestnuts at, who knew, the miniature grocery store just off of campus. And I ate the subsequent soup without experiencing the need to sign my soul to my parents. A lengthy and emotional journey, all for soup with chestnuts, but I dare say that this soup certainly merits its preceding turmoil. Creamy, rich, unctuous, and full of comforting spices, this soup will warm you inside and out during the continuously arctic temperatures. Enjoy.
Mushroom-Chestnut Soup—Soy Free, Nut Free, Low Sodium, Low Fat
5 cups sliced cremini or button mushrooms
3 tbsp melted coconut oil, divided
1 medium yellow onion, diced
2 large cloves garlic, minced
1/4 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried sage
1 can coconut milk
2-3 cups mushroom broth
1 cup roasted chestnuts, jarred or fresh
1 tsp apple cider vinegar
Preheat the oven to 450°F.
Toss the sliced mushrooms with 2 tbsp of the oil. Spread out in an even layer on a baking sheet and roasted for 20-30 minutes, or until the mushrooms have taken on a golden-brown hue and released some of their juices.
While the mushrooms roast, heat the remaining 1 tbsp of oil in a soup pot over medium-high heat. Sauté the onion and garlic for 5-7 minutes, or until translucent, taking care not to burn the garlic. Add the spices and sauté for another minute. Add the coconut milk, mushroom broth, and chestnuts. Bring to a boil, reduce the heat to low, and simmer, covered, until the mushrooms have finished roasting, at least 15 minutes.
When the mushrooms have finished roasting, add them and their juices to the soup pot. Let the mushrooms simmer in the broth for another 5-10 minutes, then puree, either with an immersion blender or (very carefully) in a standing blender. Stir in the apple cider vinegar. Serve hot.
Until next time, Ali.