Wild Mushroom Chestnut Soup

Levana Kirschenbaum December 14, 2025

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6

1h 10-12

Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

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Ingredients

Wild Mushroom Chestnut Soup

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

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chestnuts fall flavors kosher for passover Levana Kirschenbaum mushrooms Pesach

Directions

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.

Description:
This recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.

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Wild Mushroom Chestnut Soup

Levana Kirschenbaum

KosherScoop.com

Ingredients

Wild Mushroom Chestnut Soup

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

Directions

Step 1

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.

Step 2 - About