Serves 4
Ingredients:
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2 tablespoons olive oil
1 tablespoon butter
2 shallots, minced
2 garlic cloves, minced
2 cups shiitake or cremini mushrooms, stemmed, julienne
1 pound fresh chestnuts, roasted if possible and peeled (or you can purchase peeled)
½ cup prosciutto or Jamon Serrano, chopped very fine
½ teaspoon fresh thyme, finely chopped
¼ teaspoon fresh rosemary, finely chopped
4 cups chicken broth
½ cup heavy cream
Salt and freshly ground pepper
Directions:
Heat oil and butter in a large skillet on medium heat. Add the shallots, garlic and cook for 3 minutes. Add the mushrooms, cook for 3-4 minutes. Add the chestnuts and prosciutto, cover and lower the heat, cooking for 10 minutes, stir at least 3 times. Add thyme and rosemary. Pour stock into the skillet. Bring to a boil and simmer for 20-25 minutes. Remove from heat and blend in a blender or food processor until smooth. Pour the soup back into the skillet, add the cream to the soup, heat through and season with salt and pepper to taste.