Mushroom Soup with Chestnut and Cashew Cream
A hearty and healthy warming soup loaded with umami — yum! I like sauteing two kinds of fresh mushrooms (many…
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Cooking tools:
- Blender
- Cheesecloth
- Coffee filter
- Pot
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Colander
- Paper towel
- Spoon
- Pepper mill
Ingredients
- 1/3 cup raw cashews, soaked in water to cover overnight
- 1/2 ounce dried porcini mushrooms
- 3 tablespoons extra virgin olive oil, divided
- 1 pound fresh shiitake mushrooms, stems discarded, cleaned
- 1 pound fresh cremini mushrooms, stems trimmed, cleaned
- 1/4 cup leeks, white & light greens, cleaned and chopped
- 1/4 cup shallots, peeled and chopped
- 1 tablespoon fresh garlic, peeled and chopped (about 2 medium cloves)
- 1/4 teaspoon fresh cracked black pepper
- 1/2 teaspoon sea salt, (will depend on the saltiness of the broth)
- 1 tablespoon tomato paste
- 1/8 teaspoon marash pepper, or crushed chili peppers
- 2 tablespoons dry sherry
- 1 teaspoon fresh rosemary, stemmed and chopped
- 1/2 cup roasted and peeled chestnuts, cooked, about 8
- 4 1/2 cups vegetable stock, preferably home made, divided
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