This Mediterranean-inspired dish uses chestnuts alongside one of our other favorite ingredients, mushrooms, to create a perfectly balanced soup that's great for this time of year. 🌰
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling14 ounces peeled and cooked chestnuts, chopped¼ teaspoon pepperMicrowave ½ cup water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, reserving soaking liquid, and chop mushrooms fine.
Heat 1 tablespoon oil in Dutch oven over medium-low heat until shimmering. Add shallots and ½ teaspoon salt, cover, and cook until shallots are softened and beginning to brown, 12 to 15 minutes, stirring occasionally. Stir in minced porcini and baharat and cook until fragrant, about 30 seconds. Stir in chestnuts, broth, reserved porcini soaking liquid, and remaining 1½ cups water and bring to boil.
Meanwhile, heat remaining 1 tablespoon oil in 12‑inch nonstick skillet over medium heat until shimmering. Add shiitake mushrooms, remaining ½ teaspoon salt, and pepper; cover, and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes longer; set aside.
Working in batches, process soup and yogurt in blender until smooth, about 1 minute. Return pureed soup to now-empty pot. Stir in all but ¼ cup reserved browned shiitakes and bring to gentle simmer over medium heat, adjusting consistency with hot water if desired. Stir in ½ cup parsley and season with salt and pepper to taste. Serve, sprinkling with reserved shiitakes and remaining 2 tablespoons parsley and drizzling with extra oil.
For this recipe, cut 20 ounces of whole chestnuts in half crosswise, then blanch for 8 minutes in 8 cups of boiling water. Remove the pot from the heat, leaving the nuts in the water. One at a time, hold the chestnuts with a dish towel and squeeze the shell to extract the meat. Using a paring knife, trim any bits of husk.
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