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Chestnut Soup with Porcini Mushrooms and White Truffle Oil


  • 1/3 cup dried porcini mushrooms
  • 2 cups hot water
  • 2 tbsps O&CO. Olive Oil, such as Disisa
  • 1 medium carrot, diced
  • 1 celery, diced
  • 2 large shallots, finely chopped
  • 1 O&CO. Bouquet Garni
  • 3 cups chicken stock or canned broth
  • 1 ½ lbs.Whole Chestnuts - shelled and roasted
  • 2 tbsps dry Sherry
  • O&CO. White Truffle Oil
  • O&CO. Fleur de Sel
  • freshly ground black pepper
  • Crème fraiche or sour cream, for garnish


  1. Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
  2. In a saucepan heat olive oil and add carrots, celery and shallots. Sauté until tender. Add Bouquet Garni and chicken stock.
  3. Using a slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl.
  4. Add chestnuts and bring to boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
  5. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste.
  6. To finish, add a dollop of crème fraiche and a drizzle of white truffle oil and serve.