I’ve been so busy making pumpkin dishes, I almost forgot that it is also MUSHROOM season! Yay, love, especially in soup! I’m not that adventurous when it comes to mushrooms in general. I’m mostly familiar with white mushrooms, the kind that come fresh in a package, or those canned button mushrooms. But mushrooms are clearly in season as the local grocery store has been featuring large bins and while I really have no idea what to do with them, I mustered up some courage, picked (well bagged) a pound of mushrooms and made some soup. The chestnuts add some texture in this soft, blended and flavorful soup. It was delish!

Ingredients

• 1 lbs or so of fresh mushrooms
• 3 Tbsp minced shallots or onion
• 1 garlic clove, minced
• 2.5 cups chicken or vegetable broth
• 2.5 cups water
• 1/2 cup heavy cream or coconut milk (for paleo version)
• 1 cup chestnuts (bottled or canned, liquid removed)
• Springs of thyme
• 2 or more slices applewood-smoked bacon, cooked and crumbled
• 3 Tbsp sour cream
• Olive oil
• Dusting of pepper and salt to taste

Ingredients

• Sauté mushrooms with a little olive oil for ~15 minutes or until soft
• Add shallots, sauté for 1 minute
• Remove 1/2 cup mushroom mixture and set aside
• Add broth, water, chestnuts and thyme to pan and bring to a boil
• Reduce heat and simmer for 45 minutes, stirring occasionally
• Remove from heat and discard thyme
• Use a hand blender/inversion blender until soup is liquefied
• Stir in cream, sour cream, reserved mushroom mixture, salt and pepper to taste
• Garnish individual bowls with crumbled bacon

Super mom tip: Mushroom or chicken broth + sliced white mushrooms or a can of mushrooms + milk/cream/coconut milk + whatever garnish you have on hand = toss together heat and serve. That’s the 5 minute version! 🙂