There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. All the essential dishes are here, just on a smaller scale. When ready to serve, proceed with steps 4 and 5. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. Yum, yum! Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. 57.4 g This is an awesome Fall recipe!! Heat the olive oil in a large soup pot over medium heat. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. - if the mixture is too thick, thin it down with a little vegetable stock. All can be made in 45 minutes or less. Enter to Win $10,000 to Makeover Your Home! Cook for 5 minutes, stirring regularly, until softened. Turn off oven. Stir in the balsamic vinegar, taste, and adjust the seasoning. If you are using vacuum-packed or jarred chestnuts, pat them dry with paper towels. Roughly chop all but 2 cremini and 2 shiitake mushrooms. this link is to an external site that may or may not meet accessibility guidelines. 2 ounces shiitake mushrooms, stems removed, 8 sprigs fresh thyme, plus leaves for garnish, 6 cups homemade or store-bought low-sodium chicken stock. From which platforms to use and the best books to read, bibliophiles share their advice. Puree the soup using an immersion blender, until the soup is smooth with just a few remaining chunks. Return soup to the pan and re warm, seasoning with salt, pepper and the honey. Saute sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes. Deglaze with brandy, if using, or 3 tablespoons warm water (pour in the liquor or water and scrape the bottom of the pot with a wooden spoon). Empty the tin of chestnut puree into a large pan, swilling it out with stock to ensure all the puree is obtained Add the remaining stock to the pan Bring the liquid slowly to the boil, stirring well at the beginning to ensure the puree is dispersed into the stock Meanwhile thinly slice the mushrooms Heat the olive oil in a large soup pot over medium heat. Add the chestnuts to the pot and cook for 4 minutes, stirring gently from time to time, until the chestnuts are lightly golden. Explore the best in fall perennials and start planning your autumn garden's layout. Pour in the stock and season with salt. Reheat and ladle into bowls. Leaving sheet in oven, remove several chestnuts at a time. Roast until chestnuts are tender when pierced with the paring knife, about 35 minutes. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Roughly chop all but 2 cremini and 2 shiitake mushrooms. Hosting fewer guests this holiday season due to the coronavirus pandemic? For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream. vegetable. Slice the remaining mushrooms and add them to the pot. Add the shallots, garlic, and leek. 19 %, Hungarian Mushroom Soup, from the Moosewood Cookbook. Return soup to stockpot, and season with salt and pepper. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. Remove and discard thyme sprigs, and let soup cool slightly. Let soup cool slightly and then puree in a food processor. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Just before serving, heat soup over low. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Let the soup cool for a few minutes. Cut the reserved mushrooms in slices, and chop the parsley leaves roughly. Then try our go-to menu. Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Reserve two mushrooms for garnish. (The soup can be made a day ahead up to this point). All Rights Reserved. Martha Stewart may receive compensation when you click through and purchase from links contained on Add the shallots, garlic, and leek. You likely wash your hands several times a day, but are you doing so effectively? Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. Add the chilli powder if desired. Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. © Copyright 2020 Meredith Corporation. Add onion, garlic, and thyme sprigs. Melt remaining tablespoon butter in a small skillet over medium-high heat. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Ladle soup into shallow bowls; garnish with sauteed chestnuts and mushrooms and the thyme leaves. Plop a mushroom slice on the surface of each bowl, sprinkle with parsley and a touch of freshly ground pepper, and serve. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Bring to a simmer, cover, lower the heat to medium-low, and cook for 20-30 minutes, until the vegetables are soft. Let cool completely before storing the soup (prepared through step 3) in an airtight container. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Add chopped mushrooms, and season with salt … Thaw frozen soup overnight in the refrigerator. Butternut squash might be fall's most versatile (and beloved!) Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Stir in cream, and remove from heat. Keep everything from your countertops to your dining room chairs germ-free. … Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini, Total Carbohydrate Start by carving out a designated work area in your space. Transfer to a rimmed baking sheet. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Closely identified with French cuisine, chestnut soups are low in fat. Add chopped mushrooms, and season with salt and pepper. Deglaze with brandy, if using, or 3 tablespoons warm water (pour in the liquor or water and scrape the bottom of the pot with a wooden spoon). Preheat oven to 350 degrees. Add strained liquid, and process 1 minute. Martha Stewart is part of the Meredith Home Group. this website. Cook for 5 minutes, stirring regularly, until softened.