Chestnut Mushroom Soup

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference.
3. 3
   Transfer to a chestnut pan or rimmed baking pan.
4. 4
   Roast in the oven until the chestnuts are tender, about 35 minutes.
5. 5
   Turn the oven off.
6. 6
   Leaving the pan with the chestnuts in the oven, remove several at a time.
7. 7
   Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot.
8. 8
   Remove and discard the shells and inner skin; set aside.
9. 9
   Roughly chop all but 2 cremini and 2 shiitake mushrooms.
10. 10
    Heat 1 tablespoon of the butter with the olive oil in a small stockpot over medium-high heat.
11. 11
    Add the chopped mushrooms, and season with salt and pepper.
12. 12
    Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes.
13. 13
    Add the onion, garlic, and thyme sprigs.
14. 14
    Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes.
15. 15
    Add all but 4 chestnuts, and cook until golden, about 5 minutes.
16. 16
    Add the chicken stock and water, raise heat to high, and bring to a boil.
17. 17
    Reduce heat, and simmer until the chestnuts are falling-apart tender, about 1 hour.
18. 18
    Remove and discard the thyme sprigs, and let stand about 10 minutes.
19. 19
    Let the soup cool slightly.
20. 20
    Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender.
21. 21
    Puree, in batches, until very smooth.
22. 22
    Add the reserved liquid, and process for 1 minute.
23. 23
    Adjust the seasoning with salt and pepper, if necessary.
24. 24
    Transfer to the stockpot, stir in the cream, and place over low heat until hot.
25. 25
    Cut the 4 reserved chestnuts and the 4 reserved mushrooms into 1/4-inch-thick slices.
26. 26
    Melt the remaining tablespoon butter in a small skillet over medium-high heat.
27. 27
    Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes.
28. 28
    Divide the soup among soup bowls, and garnish with sauteed chestnuts, mushrooms, and thyme leaves.