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team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research.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 $2.1

$2.10 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 soup
spoonacular Score:39%

Spoonacular Score: 39%

 

The recipe Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears can be made in approximately approximately 45 minutes. This gluten free and primal recipe serves 8 and costs $2.1 per serving. One serving contains 416 calories, 10g of protein, and 33g of fat. 1 person found this recipe to be flavorful and satisfying. It works well as an affordable soup. If you have water, extra virgin olive oil, chicken stock, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Autumn will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so excellent. If you like this recipe, you might also like recipes such as Wild mushroom lasagne with a parmesan cream, Chestnut and Wild Mushroom Stuffing, and Wild mushroom & chestnut cottage pie.

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
black kosher salt
1.5 pounds
1.5 pounds mushrooms
mushrooms
0.25 cup
0.25 cup dried porcini mushrooms
dried porcini mushrooms
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 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
some
black kosher salt
1.5 pounds mushrooms
1.5 pounds
mushrooms
0.25 cup dried porcini mushrooms
0.25 cup
dried porcini mushrooms
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 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: $2.10
Ingredient
½ ounces bacon
¼ cups extra virgin olive oil
¼ cups carrots
¼ cups turnips
¼ cups onion
¼ cups celery
1.5 pounds mushrooms
¼ cups dried porcini mushrooms
1 quart chicken stock
some bouquet garni
¼ pounds chestnuts
1 shallot
½ cups white wine
1 bay leaf
1 sprig thyme
2 cups heavy cream
½ cups parmigiano reggiano
6 tablespoons pear
6 tablespoons celery
Price
$0.18
$0.64
$0.06
$0.07
$0.09
$0.09
$3.78
$1.50
$3.04
$0.04
$1.38
$0.14
$1.63
$0.02
$0.05
$2.58
$1.05
$0.29
$0.18
$16.82

Nutritional Information

Quickview
416k Calories
9g Protein
33g Total Fat
19g Carbs
8% Health Score
Limit These
Calories
416k
21%

Fat
33g
51%

  Saturated Fat
16g
102%

Carbohydrates
19g
7%

  Sugar
5g
7%

Cholesterol
90mg
30%

Sodium
372mg
16%

Alcohol
1g
9%

Get Enough Of These
Protein
9g
20%

Vitamin A
1660IU
33%

Vitamin B2
0.56mg
33%

Vitamin B3
5mg
27%

Copper
0.47mg
24%

Phosphorus
208mg
21%

Selenium
13µg
19%

Vitamin B5
1mg
18%

Potassium
619mg
18%

Vitamin B6
0.29mg
15%

Calcium
136mg
14%

Vitamin C
10mg
13%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
11%

Vitamin K
10µg
10%

Folate
40µg
10%

Manganese
0.17mg
8%

Magnesium
31mg
8%

Zinc
1mg
8%

Fiber
1g
8%

Iron
1mg
7%

Vitamin D
0.66µg
4%

Vitamin B12
0.23µg
4%

covered percent of daily need

Related Recipes