Chestnut and Mushroom Bisque

This creative soup recipe was  provided by Gefen.


 2 Tablespoons extra-virgin olive oil (plus 1 tablespoon, optional)
1 medium onion, chopped
3 cups mushrooms of your choice, chopped
1/2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1/2 cup white wine
11/2 cups Gefen Roasted and Peeled Chestnuts (plus extra for garnish)
3 cups vegetable broth
Thinly sliced mushrooms (for garnish)


Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the onions, mushrooms, thyme, salt and pepper. Cook, stirring frequently, about 5-7 minutes or until the onions and mushrooms have softened. Stir in the white wine and cook until the liquid is almost completely evaporated. Add the chestnuts and vegetable broth. Bring the bisque to a boil and then reduce the heat to maintain a simmer. Cover and simmer for about 20 minutes.
Puree bisque with an immersion blender. The bisque will be thick. If you prefer a thinner consistency, add a bit more vegetable broth.
For a nice presentation, sauté sliced mushrooms in olive oil for 2-3 minutes
To serve, ladle the warm bisque into bowls and if desired, garnish with some sautéed mushroom slices and crumbled chestnuts.


 Recipe: Kosher, Passover, Parve