Love trying out new things in the kitchen? Get the Daily Digest with our newest recipes!
Please enter the email you’re using for this account.
Parve
Easy
10-12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
1 large onion, quartered
2 large leeks, white and pale green parts, washed well and sliced
6 ribs celery, peeled
1/4 cup Gefen Olive Oil
4 cups portobello or crimini mushrooms, diced
4 cups shiitake mushroom caps (discard stems), sliced
3 cups Gefen Chestnuts
1 and 1/2 cups Tio Pepe or other dry sherry (the real stuff!)
3 sprigs fresh thyme, leaves only
2 sprigs tarragon, leaves only, chopped
salt, to taste
pepper, to taste
12 cups water
In a food processor, coarsely chop the onion, leeks and celery using the pulse button.
Heat the oil in a wide, heavy pot. Add the chopped vegetables and sauté; until translucent. Add all the mushrooms and sauté; until most of the liquid evaporates. Remove one-third of the cooked vegetables and set aside.
Add the remaining ingredients to the pot and bring to a boil. Reduce to medium heat and cook, covered, for 30 minutes.
Purée the soup with an immersion blender and adjust the texture and seasonings. Stir in the reserved vegetables.
This recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.
How Would You
Rate this recipe?
Reviews