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Mushroom and Chestnut Soup

Mushroom and Chestnut Soup


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Nothing is better than a nice, hot cup of soup. Whether its for your Friendsgiving or because of this cold weather, this soup is the solution. It is recommended you pair this dish with Thorny Rose Pinot Grigio.

Ingredients

For the mushroom

  • 1 1/2 Pound Portobello mushrooms, stems and dark gills removed, and caps cut into 3/4 inch pieces
  • 1 Pound Shiitake mushrooms, stems removed, caps cut into 3/4 inch pieces
  • 3 Tablespoons olive oil
  • 2 Tablespoons roasted garlic oil
  • salt and freshly ground pepper to taste
  • 14 Ounces low sodium chicken broth

For the soup

  • 3 Tablespoons olive oil
  • 1 onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 1 Tablespoon chopped fresh ginger
  • 3 garlic cloves, chopped
  • 1/4 Cup Thorny Rose Pinot Grigio
  • 4 Tablespoons chestnut or almond flour
  • 28 Ounces low-sodium chicken broth
  • 2 Cups almond milk
  • sea salt and fresh cracked black pepper
  • 1 Tablespoon chopped fresh thyme
  • 2 Tablespoons chopped chives

Servings10

Calories Per Serving197

Folate equivalent (total)40µg10%

Riboflavin (B2)0.3mg16.3%