Please enter the email you’re using for this account.
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?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation