Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, November 23, 2008

Sunday Slow Soupers~

Every Sunday we have baked and scooped and now we will be starting with the Sunday Slow Soupers. We will be making soup every Sunday throughout the winter. The fun thing about this group of adventurous Slow Travelers is that we are spread all over the world, our goal is to offer up your favorite soup. There will be a variety for sure.
This first soup is from Amy at Destination Anywhere. She has decided on a soup made with Italian porcini mushrooms and roasted chestnuts. Skip the Pig, I knew had to head to 'Whole Funds' with this little shopping list.

Porcini and Chestnut Soup
1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter
2 cups chicken broth
1 cup chestnuts
Fresh-ground pepper
2 Tbs white wine

Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.
Working in batches, puree the soup in a blender until smooth, then return soup to saucepan. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add wine to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate.

Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.

This is a yummy mushroom soup. It is very woodsy from the porcini, with a hint of chestnuts. We each had a taste and I decided to freeze the rest. It will be perfect for a sauce with ravioli. I know some are going to serve their soup as an 'opener' at Thanksgiving. We don't really have openers and closers... it is an all day chow fest.

Chow Y'all,



Linda said...

Wow, your blog is beautiful!!Blessings

Char said...

sounds so yummy and good for a cold wet day

justabeachkat said...

Oh my, that sounds and looks good!


Annie said...

I love your ravioli idea!

The Whispering Poppies said...

Hubby LOVES chesnuts... I'll have to hand this recipe over to him (I am not a mushroom fan, but hubby is)! =)

Francie of The Scented Cottage said...

oooh I always look forward to your "receipts" but I am really excited about the soups !

May ya'll have a happy and blessed Thanksgiving with all the grits and dressin' you can eat.


Rhoda @ Southern Hospitality said...

Hi, Sandi! I got my shopping done today. Hope ya'll have a blessed Thanksgiving & eat lots of good food. I know you will!

jennifer said...

Oh YUM! That sounds so very good.

Have I told you yet that my husband fried almost every vegetable imaginable in the Fried Green tomato batter? He even fried a piece of pickled okra for my daughter in the batter.

I think he liked it!!

Anonymous said...

Sandi - I really liked this recipe. The combinations of flavours was rich and delicious.

Have a blessed holiday with loved ones and the turkey fryer.

Sandi @the WhistleStop Cafe said...

Thank you Linda~ visit again!
Char~ this has been a cold and wet day.
Kat~ Glad you're home from your travels, I was envious of Rhoda and Miss Daisy.
Annie~ I'll post pictures when I try it.
Poppy~ Mushrooms and chestnuts... he will love it.
Francie~ I'm excited about the soups too.
Rhoda~ a day at the Pig?
Janet~ I have tried a lot of fried things with the batter mix...but never pickled okra. I bet it would be good!
Jerry~ We've got that turkey thawing already.

Dining Alone said...

I have some chestnuts in my freezer, this might be their fate!

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