Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Look for bottled chestnuts in specialty or gourmet markets. For less mess, puree in the pan with a handheld immersion blender.

Laura Zapalowski
Recipe by Cooking Light November 2007

Gallery

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup soup, 1 1/2 tablespoons mushroom mixture, and about 1 tablespoon bacon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 15 minutes or until liquid evaporates. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and garlic; sauté 1 minute. Remove 1/2 cup mushroom mixture; set aside. Add broth, 3 cups water, chestnuts, and thyme to pan; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; discard thyme.

    Advertisement
  • Place half of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Stir in remaining 1/4 teaspoon salt, sour cream, and black pepper. Sprinkle with reserved mushroom mixture and bacon.

Nutrition Facts

125 calories; calories from fat 19%; fat 2.7g; saturated fat 1.1g; mono fat 0.2g; poly fat 0.3g; protein 6.6g; carbohydrates 19.8g; fiber 2.6g; cholesterol 6mg; iron 1.3mg; sodium 442mg; calcium 31mg.
Advertisement