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12 shallots, quartered
6 cloves garlic, roughly chopped
10 cups assorted mushrooms (I used 16 ounces sliced white and 6 ounces shiitake, reserving a few to sauté for garnish)
2 to 3 tablespoons Tuscanini Olive Oil, for sautéing
3 (5.2-ounce) bags Gefen Chestnuts, some reserved for garnish
8 cups (64 ounces) Manischewitz Vegetable Broth
2 tablespoons fresh thyme, loosely packed (from about 15 sprigs), plus some additional for garnish
Himalayan pink or sea salt, to taste (I used about 1 teaspoon)
freshly ground pepper, to taste (I used about 1/2 teaspoon)
Heat olive oil in a large pot over medium heat. Add shallots and garlic, season with salt and pepper to taste, and sauté for five to seven minutes, stirring regularly until soft and golden.
Add mushrooms, thyme leaves, season a bit more if desired, and sauté for eight to 10 more minutes, until most of the liquid from the mushrooms evaporates.
Add vegetable broth and Gefen Roasted Chestnuts. Bring to a boil, reduce heat to low, cover pot, and simmer for 30 to 45 minutes.
Puree with an immersion blender, or carefully transfer to a blender and blend until smooth.
Garnish with a few crispy sautéed mushrooms, chopped chestnuts, and fresh thyme.
Sponsored by Gefen
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