Excellent and interesting soup. I used one cup less water and pureed it only to the chunky stage, for more mushroom texture. I didn't think the sour cream was needed, and actually detracted for me from the flavor.
Creamy Mushroom-Chestnut Soup
TeresaMichelsen Posted: 01/10/09
LCB001 Posted: 11/11/09
I first made this recipe for Thanksgiving when it appeared in the magainze in 2007. Since then, the entire extended family has demanded that I make it for every Thanksgiving and Christmas dinner plus various family gatherings. I make it with vegetable broth and don't add the bacon, which might be why the chestnut flavor that makes this soup distinctive is so discernible. After experimenting a bit, I've found I prefer to use the cremini mushrooms for the blended soup and saute the mixed "exotic" mushrooms separately to use as the "reserved" mixture that is added at the end. The soup is even better made early in the day or even the day before up through the blending portion, refrigerated and then reheated with the final ingredients added just prior to serving (very useful for holiday meals).