Wild Mushroom and Chestnut Soup

Your guests will delight in Wild Mushroom and Chestnut Soup, served with Edible Whole-Grain Spoons.

Wild Mushroom and Chestnut Soup
Yield: 8 servings • Preparation: 25 minutes • Cook: 20 minutes
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  1. 6 tablespoons olive oil, divided
  2. 1 small Vidalia onion, finely diced
  3. 1 teaspoon garlic powder
  4. ½ teaspoon kosher salt
  5. ½ teaspoon freshly ground black pepper
  6. 3 (4-ounce) packages gourmet mushrooms, trimmed and divided
  7. 1 cup finely chopped chestnuts
  8. 2½ cups vegetable stock
  9. ½ cup half-and-half
  10. ½ cup heavy whipping cream
  11. 2 teaspoons lemon juice
  12. Garnish: fresh microgreens and truffle oil
  13. 1 recipe Edible Whole-Grain Spoons (recipe follows)
  1. In a medium saucepan, heat 3 tablespoons olive oil over medium-high heat. Add onion, garlic powder, salt, and pepper, stirring to combine. Cook until tender, approximately 4 minutes, stirring occasionally. Reduce heat to medium, and continue cooking for 2 minutes.
  2. Add 2 packages mushrooms and chestnuts, cooking for 5 minutes, stirring occasionally.
  3. Add stock, stirring to combine. Simmer for 15 minutes.
  4. Add half-and-half, cream, and lemon juice, stirring well. Cook for 5 minutes. Remove from heat, and let cool slightly.
  5. Meanwhile, in a small sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add remaining mushrooms, stirring to coat. Cook until tender, approximately 5 minutes, stirring occasionally. Set aside.
  6. Puree chestnut mixture in batches in a blender. Divide among soup bowls.
  7. Garnish with sautéed mushrooms, microgreens, and a drizzle of truffle oil, if desired. Serve immediately with Edible Whole-Grain Spoons.
TeaTime Magazine https://www.teatimemagazine.com/
Edible Whole-Grain Spoons
Yield: 48 crackers Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 6 to 8 minutes • Cool: 5 minutes
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  1. 1 large egg white
  2. 2 tablespoons sugar
  3. ¼ cup all-purpose flour
  4. ½ teaspoon salt
  5. ½ teaspoon garlic powder
  6. 1¼ tablespoons unsalted butter, melted
  7. 2 teaspoons heavy whipping cream
  8. 1 tablespoon white sesame seeds
  9. 1 tablespoon flax seeds
  10. 1 tablespoon oats
  1. In a small bowl, combine egg white and sugar. Beat at medium speed with an electric mixer until frothy, 1 to 2 minutes.
  2. Add flour, salt, and garlic powder, beating until combined. Add butter and cream, beating until smooth, approximately 30 seconds.
  3. Cover batter, and refrigerate for 2 hours.
  4. Meanwhile, in a small bowl, combine sesame seeds, flax seeds, and oats. Set aside.
  5. Preheat oven to 325°.
  6. Line a baking sheet with a silicone baking mat. Place spoon template on baking mat.*
  7. Using an offset spatula, spread approximately 1 tablespoon cold batter over each spoon cutout on template. Remove plastic template. Evenly sprinkle spoons with grain mixture.
  8. Bake until lightly browned, 6 to 8 minutes. Let cool on pan for 5 minutes.Carefully remove spoons to wire racks, using an offset spatula, and cool completely.
  9. Rinse plastic template, and pat dry. Repeat process with remaining batter and seed mixture.
  10. Serve immediately, or store spoons in an airtight container in the freezer for up to 1 week.
  1. *Trace a spoon onto clear plastic or vellum the size of the baking mat. Use an X-Acto knife to cut out spoon shapes.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2010


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