I learned of this recipe from Martha Stewart on PBS.
If you can get fresh chestnuts and a good source for shitake and porcini mushrooms, I'd recommend this.
It's pretty easy to make too. A blender is required.
Key steps:
Below you'll see the chestnuts after they've been roasted and peeled. I order mine from Charlie's Chestnuts.
Like the recipe I use 2-3 ounces of shitake, and 6 ounces of porcini.
Here is the cooking of the mushrooms and chestnuts in the chicken stock. 45 minutes to an hour is about right
Here is the completed mushroom soup after the soup has been pureed and cream has been added:
