Add butter and cream, beating until smooth, approximately 30 seconds. Meanwhile, in a small bowl, combine sesame seeds, flax seeds, and oats. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Rinse plastic template, and pat dry. Serve immediately, or store spoons in an airtight container in the freezer for up to 1 week. Place spoon template on baking mat.*. Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 6 to 8 minutes • Cool: 5 minutes. Add the thyme to the pan with the reserved soaking liquid and stock, stirring to combine. Using an offset spatula, spread approximately 1 tablespoon cold batter over each spoon cutout on template. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. This site uses Akismet to reduce spam. Cook for 5 minutes. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Accompany with some freshly baked wholemeal bread. Giving Thanks for Blessings Great and Small, 3 (4-ounce) packages gourmet mushrooms, trimmed and divided, Garnish: fresh microgreens and truffle oil, 1 recipe Edible Whole-Grain Spoons (recipe follows). In a medium saucepan, heat 3 tablespoons olive oil over medium-high heat. Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Set aside. Garnish with sautéed mushrooms, microgreens, and a drizzle of truffle oil, if desired. 2. Learn how your comment data is processed. Taste for salt and pepper. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Add half-and-half, cream, and lemon juice, stirring well. Yield: 8 servings • Preparation: 25 minutes • Cook: 20 minutes, TeaTime Magazine https://www.teatimemagazine.com/, Yield: 48 crackers Give Roasted-Chestnut Soup with Wild Mushrooms 5/5 Average: 4.6 (5 votes) This rich, flavorful soup has a slightly nutty taste and a soft, creamy texture. Remove from heat, and let cool slightly. Your guests will delight in Wild Mushroom and Chestnut Soup, served with Edible Whole-Grain Spoons. And watch videos demonstrating recipe prep and cooking techniques. Use cooked and peeled chestnuts to make this speedy Wild Mushroom & Chestnut Soup. Cover batter, and refrigerate for 2 hours. Divide among soup bowls. Add stock, stirring to combine. Add the garlic, onion and celery and sauté for 5 mins until soft. Pour the stock into the pot and bring to a boil. Simmer for 15 minutes. Beat at medium speed with an electric mixer until frothy, 1 to 2 minutes. In a small bowl, combine egg white and sugar. *Trace a spoon onto clear plastic or vellum the size of the baking mat. Wild Mushroom & Chestnut Soup. Bake until lightly browned, 6 to 8 minutes. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Bring to … Serve immediately with Edible Whole-Grain Spoons. Get Wild Mushroom Soup with Chestnuts and Roasted Fennel Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Evenly sprinkle spoons with grain mixture. You have entered an incorrect email address! Note that you may use store-bought, preroasted chestnuts, which come vacuum-packed in jars. 3. © 2020 Discovery or its subsidiaries and affiliates. https://www.yeovalley.co.uk/recipes/recipe/wild-mushroom-chestnut-soup In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Melt the butter in a large saucepan with the olive oil. Add half-and-half, cream, and lemon juice, stirring well. All rights reserved. Puree chestnut mixture in batches in a blender. 6 small fennel bulbs, stalks removed, halved lengthwise, 1/2 bunch fresh thyme sprigs, leaves stripped from the stem, 1 pound white button mushrooms, wiped of grit and coarsely chopped, 1 pound oyster mushrooms, wiped of grit and coarsely chopped, 1 pound chanterelle mushrooms, wiped of grit and coarsely chopped, Sign up for the Recipe of the Day Newsletter Privacy Policy, Wild Mushroom Soup with Chestnuts and Roasted Fennel, Sourdough, Wild Mushroom, and Bacon Dressing, Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts, Gluten-Free Roasted Garlic and Herb Gravy. 1. Remove about 1 cup of the mixture to save as a garnish for the soup. Let cool on pan for 5 minutes.Carefully remove spoons to wire racks, using an offset spatula, and cool completely. , if desired pot and bring to a boil https: //www.yeovalley.co.uk/recipes/recipe/wild-mushroom-chestnut-soup in a saucepan, warm the.. 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