Prepare the Soup
Preheat oven to 420 degrees Fahrenheit.
Clean the mushrooms well and slice. Place mushrooms along with sliced shallots and chestnuts on a large cookie sheet. Drizzle with olive oil. Sprinkle salt and pepper to taste. Toss mushrooms, shallots, and chestnuts with the oil and spices.
Roast for about 45 minutes until mushrooms and shallots have caramelized.
Place the chicken broth in a large pot. Once the chestnut mixture is done roasting add to the chicken broth. Add the white wine. Season with salt & pepper to taste. Heat over a medium flame for approximately 15 minutes. Close the flame and add the fresh dill. With a stick blender blend the soup till it has a smooth, creamy consistency.
Garnish with whole chestnuts and/or fresh dill, if desired.









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