Roasted Chestnut and Mushroom Soup

Name: Roasted Chestnut and Mushroom Soup
Total time: 60 min
Ingredients: 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)

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Ingredients

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)