Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears

 
One serving costs about $2.19

$2.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,primal,gluten free,primal antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:50%

Spoonacular Score: 50%

 

Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears is a gluten free and primal recipe with 8 servings. One serving contains 416 calories, 11g of protein, and 33g of fat. For $2.19 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of bacon, salt and pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced hor d'oeuvre. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Try Wild mushroom lasagne with a parmesan cream, Chestnut and Wild Mushroom Stuffing, and Wild Mushroom, Chestnut & Sausage Stuffing for similar recipes.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Stella Rosa. Il Conte D`Alba - Italian 90 Points with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Stella Rosa. Il Conte D`Alba - Italian 90 Points

Fruit and sweetness that is just balanced with the bubbles

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 ounce
0.5 ounce bacon
bacon
0.25 cup
0.25 cup extra virgin olive oil
extra virgin olive oil
0.25 cup
0.25 cup carrots
carrots
0.25 cup
0.25 cup turnips
turnips
0.25 cup
0.25 cup onion
onion
0.25 cup
0.25 cup celery
celery
some
some black kosher salt and pepper
black kosher salt and pepper
1.5 pounds
1.5 pounds mushrooms
mushrooms
1.5 pounds
1.5 pounds mushrooms
mushrooms
0.25 cup
0.25 cup dried porcini soaked in
dried porcini soaked in
1 quart
1 quart chicken stock
chicken stock
some
some bouquet garni
bouquet garni
0.25 pound
0.25 pound chestnuts
chestnuts
1
1  shallot
shallot
0.5 cup
0.5 cup white wine
white wine
1
1  bay leaf
bay leaf
1
1  bay leaf
bay leaf
1 sprig
1 sprig thyme
thyme
some
some water
water
some
some salt and pepper
salt and pepper
2 cups
2 cups heavy cream
heavy cream
0.5 cup
0.5 cup parmigiano reggiano
parmigiano reggiano
6 Tbsps
6 Tbsps pear
pear
6 Tbsps
6 Tbsps celery
celery
0.5 ounce bacon
0.5 ounce
bacon
0.25 cup extra virgin olive oil
0.25 cup
extra virgin olive oil
0.25 cup carrots
0.25 cup
carrots
0.25 cup turnips
0.25 cup
turnips
0.25 cup onion
0.25 cup
onion
0.25 cup celery
0.25 cup
celery
some black kosher salt and pepper
some
black kosher salt and pepper
1.5 pounds mushrooms
1.5 pounds
mushrooms
1.5 pounds mushrooms
1.5 pounds
mushrooms
0.25 cup dried porcini soaked in
0.25 cup
dried porcini soaked in
1 quart chicken stock
1 quart
chicken stock
some bouquet garni
some
bouquet garni
0.25 pound chestnuts
0.25 pound
chestnuts
1  shallot
1
shallot
0.5 cup white wine
0.5 cup
white wine
1  bay leaf
1
bay leaf
1  bay leaf
1
bay leaf
1 sprig thyme
1 sprig
thyme
some water
some
water
some salt and pepper
some
salt and pepper
2 cups heavy cream
2 cups
heavy cream
0.5 cup parmigiano reggiano
0.5 cup
parmigiano reggiano
6 Tbsps pear
6 Tbsps
pear
6 Tbsps celery
6 Tbsps
celery

Equipment

baking paper
baking paper
cheesecloth
cheesecloth
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
pot
pot
baking paper
baking paper
cheesecloth
cheesecloth
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat. Add the carrots, turnips, onions and celery, season with salt and pepper and cook 8 minutes or until tender and slightly caramelized. Add the mushrooms and cook 15 minutes until tender and dry. Add the sherry and deglaze the pan. Add the chicken stock and bouquet garni and simmer 30 minutes. Remove the pancetta and bouquet garni and puree until smooth. Meanwhile, heat 2 tablespoons olive oil in a saute pan. Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown. Add the shallot and cook 5 minutes. Add the white wine, bay leaves and thyme and reduce halfway. Add water to just cover the chestnuts. Cover with a round of parchment paper and cook 12 minutes or until tender. Remove herbs and puree until smooth. Mix the two purees together. Taste and adjust seasoning. 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. 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. Mix the diced pear, cheese and celery together. Top the soup with the diced mixture. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.67
Ingredient
½ ounces bacon
¼ cups extra virgin olive oil
¼ cups carrots
¼ cups turnips
¼ cups onion
¼ cups celery
some black kosher salt and pepper
1.5 pounds mushrooms
1.5 pounds mushrooms
¼ cups dried porcini soaked in
1 quart chicken stock
some bouquet garni
¼ pounds chestnuts
1 shallot
½ cups white wine
1 bay leaf
1 bay leaf
1 sprig thyme
2 cups heavy cream
½ cups parmigiano reggiano
6 tablespoons pear
6 tablespoons celery
Price
$0.57
$0.64
$0.06
$0.07
$0.09
$0.09
$0.02
$3.78
$3.78
$1.50
$3.04
$0.34
$1.38
$0.14
$1.63
$0.02
$0.02
$0.05
$2.58
$1.05
$0.29
$0.18
$21.32

Nutritional Information

Quickview
434 Calories
13g Protein
32g Total Fat
23g Carbs
9% Health Score
Limit These
Calories
434k
22%

Fat
32g
51%

  Saturated Fat
16g
102%

Carbohydrates
23g
8%

  Sugar
9g
10%

Cholesterol
76mg
25%

Sodium
526mg
23%

Alcohol
1g
9%

Get Enough Of These
Protein
13g
26%

Vitamin B2
0.95mg
56%

Vitamin B3
8mg
43%

Copper
0.79mg
40%

Vitamin A
1732IU
35%

Selenium
22µg
32%

Vitamin B5
3mg
31%

Phosphorus
282mg
28%

Potassium
916mg
26%

Vitamin B6
0.4mg
20%

Calcium
164mg
16%

Vitamin C
13mg
16%

Vitamin B1
0.24mg
16%

Vitamin K
16µg
16%

Folate
57µg
14%

Manganese
0.27mg
14%

Iron
2mg
13%

Fiber
3g
12%

Vitamin E
1mg
11%

Zinc
1mg
11%

Magnesium
44mg
11%

Vitamin D
1µg
9%

Vitamin B12
0.25µg
4%

covered percent of daily need

Related Recipes