For this delicious soup, there
- 1 large onion, quartered -
- 2 large leeks, white and pale green parts, washed well and sliced -
- 6 ribs celery, peeled -
- ? cup olive oil -
- 4 cups portobello or crimini mushrooms, diced -
- 4 cups shiitake mushroom caps (discard stems), sliced -
- 3 cups vacuum-packed roasted chestnuts -
- 1½ cups dried sherry (the real stuff!) -
- 3 sprigs fresh thyme, leaves only -
- 2 sprigs tarragon, leaves only, chopped -
- Salt and pepper to taste -
- 12 cups water -
1. In a food processor, coarsely chop the onion, leeks and celery using the pulse button.
2. Heat the oil in a wide, heavy pot. Add the chopped vegetables and sauté until translucent. Add all the mushrooms and sauté until most of the liquid evaporates. Remove one-third of the cooked vegetables and set aside.
3. Add the remaining ingredients to the pot and bring to a boil. Reduce to medium heat and cook, covered, for 30 minutes.
4. Purée the soup with an immersion blender and adjust the texture and seasonings. Stir in the reserved vegetables.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.