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Cream of Chestnut Soup
By Chef Crescent Dragonwagon


4 cups Vegetable Stock 
1 ounces Dried Porcini Mushrooms 
1 pound Melissa‚Äôs Whole Peeled and Cooked Chestnuts roasted shelled and skinned 
1 cup Milk 
1/2 stick Butter 
1 large Organic Yellow Onion 
3 cloves Organic Garlic chopped 
4 ounces Shiitake Mushrooms stems removed and caps sliced 
3 tablespoons All-Purpose Flour 
1 cup Heavy Whipping Cream 
3 tablespoons Dry Sherry Nutmeg freshly ground to taste 
2 cups Heavy Whipping Cream 
2 tablespoons Organic Parsley (fresh) finely minced for garnish 


Bring 1 cup of stock to a boil in a small saucepan. 

Pour the hot stock over the dried mushrooms in a bowl and let soak for 1 hour. 

In the meantime, slice half the chestnuts and set aside. 

Put the other half in a medium size saucepan, add the milk, and barely simmer, uncovered, for 15 minutes. 

In a food processor, puree the chestnuts with the milk, then put the puree through a food mill, fine sieve, or power strainer, and reserve. 

Put the remaining stock in the same saucepan over medium heat. 

In a 10 Spray a soup pot with cooking spray and transfer the sliced chestnut mixture to it. 

Remove the dried mushrooms from the soaking liquid and rinse them well to remove any grit. 

Finely chop the mushrooms, strain the soaking liquid, and add both to the soup pot. 

Heat on low. Stir the chestnut puree and the cream into the hot soup. 

Season with the sherry, nutmeg, salt and pepper. Heat through. Serve hot, garnished with the parsley.