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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 soup,antipasti,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.

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. 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. One wine you could try is NV Hazlitt 1852 Vineyards Cat Fizz Bottle of Wine. It has 5 out of 5 stars and a bottle costs about 11 dollars.

NV Hazlitt 1852 Vineyards Cat Fizz Bottle of Wine

Its rich blend offers a vibrant fruit-forward mouth feel with a crisp effervescent finish.

» 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

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