1/4 Cup Olive Oil
2 Shallots, Diced
1 Small Leek, Halved and Thinly Sliced
8 Ounces Cremini or Button Mushrooms, Sliced
1 Carrot, Peeled and Diced
1 Stalk Celery, Diced
2 Cloves Garlic, Minced
1 Teaspoon Fresh or 1/2 Teaspoon Dried Thyme
1/2 Cup Dry White Wine
12 Ounces Roasted and Peeled Chestnuts
2 - 3 Cups Vegetable Stock
1 Cup Plain, Unsweetened Non-Dairy Milk
1/4 Cup MiSOgood Spicy Miso
To Garnish (Optional):
Sliced Roasted and Peeled Chestnuts
Heat the olive oil in a medium stock pot over medium heat. Once shimmering, add the shallots, leek, mushrooms, carrot, and celery. Saute until the vegetables are softened and lightly golden brown; about 8 - 10 minutes. Add the garlic and thyme, cooking for another 2 - 3 minutes until aromatic.
Pour in the wine and stir well, scraping the bottom of the pan to make sure nothing sticks. Simmer gently until the liquid has reduced by about half; around 5 minutes.
Add in the chestnuts and 2 cups of the vegetable stock. Partially cover, reduce the heat to medium-low, and simmer for 30 minutes.
Carefully transfer the mixture to your blender, or use an immersion blender if desired. Add the non-dairy milk and miso and thoroughly puree. Once completely smooth, adjust the thickness with additional vegetable stock, as needed.
Distribute between bowls and garnish with a tiny drizzle of truffle oil, additional sliced chestnuts, and fresh thyme, if desired.
Makes 6 Servings
Notes: 1 1/4 pounds of whole, raw chestnuts will yield roughly 12 ounces of roasted, edible nutmeat.
Pick up a bottle of MiSOgood Spicy Miso, and make this recipe today!