Ingredients

  • 1/2 ounce pancetta or bacon, in one piece
  • 1/4 cup extra virgin olive oil, divided
  • 1/4 cup carrots, cut into half-inch pieces
  • 1/4 cup turnips, cut into half-inch pieces
  • 1/4 cup onion, cut into half-inch pieces
  • 1/4 cup celery, cut into half-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds assorted chopped mushrooms
  • 1/4 cup ounce dried porcini soaked in ½ warm water, then strained and ch1/2 cup sherry
  • 1 quart chicken stock
  • Bouquet garni*
  • 1/4 pound peeled chestnuts
  • 1 shallot, thinly sliced
  • 1/2 cup white wine
  • 1 bay leaf
  • 1 sprig thyme
  • Water
  • Salt and pepper
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmigiano Reggiano, plus 2 tablespoons in ¼- inch dice
  • 6 tablespoons peeled pear, in ¼- inch dice
  • 6 tablespoons celery, in ¼- inch dice

Ready In 45 Minutes

Servings: 8


Cooking Instructions


Step 1

  • In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat.
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Step 2

  • Add the carrots, turnips, onions and celery, season with salt and pepper and cook 8 minutes or until tender and slightly caramelized.
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  • Length: 8 minutes

Step 3

  • Add the mushrooms and cook 15 minutes until tender and dry.
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  • Length: 15 minutes

Step 4

  • Add the sherry and deglaze the pan.
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Step 5

  • Add the chicken stock and bouquet garni and simmer 30 minutes.
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  • Length: 30 minutes

Step 6

  • Remove the pancetta and bouquet garni and puree until smooth.
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Step 7

  • Meanwhile, heat 2 tablespoons olive oil in a saute pan.
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Step 8

  • Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.
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  • Length: 10 minutes

Step 9

  • Add the shallot and cook 5 minutes.
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  • Length: 5 minutes

Step 10

  • Add the white wine, bay leaves and thyme and reduce halfway.
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Step 11

  • Add water to just cover the chestnuts. Cover with a round of parchment paper and cook 12 minutes or until tender.
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  • Length: 12 minutes

Step 12

  • Remove herbs and puree until smooth.
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Step 13

  • Mix the two purees together. Taste and adjust seasoning.
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Step 14

  • To make the Parmesan cream, heat the cream in a small saucepan over medium heat. As soon as the cream is warm, whisk in the Parmesan cheese until it has completely melted. Season with salt and pepper and keep warm.
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Step 15

  • To serve, put a quarter-cup Parmesan cream in the bottom of a warm soup bowl. Carefully pour the mushroom chestnut soup in the center of the cream. The cream should move up the side of the bowl, forming a white rim around the dark soup.
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Step 16

  • Mix the diced pear, cheese and celery together. Top the soup with the diced mixture.
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Step 17

  • A bouquet garni is a combination of herbs bundled in cheesecloth or tied with a string and used to flavor soup, stocks and sauces. I bunched together fresh thyme, sage, dried bay leaves and rosemary. You can also add dried or fresh marjoram, celery leaves or leek to your bundle.
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