Chestnut soup

Serves 4

Ingredients:

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2 tablespoons olive oil

1 tablespoon butter

2 shallots, minced

2 garlic cloves, minced 

2 cups shiitake or cremini mushrooms, stemmed, julienne

1 pound fresh chestnuts, roasted if possible and peeled (or you can purchase peeled)

½ cup prosciutto or Jamon Serrano, chopped very fine

½ teaspoon fresh thyme, finely chopped

¼ teaspoon fresh rosemary, finely chopped

4 cups chicken broth

½ cup heavy cream 

Salt and freshly ground pepper 

Directions:

Heat oil and butter in a large skillet on medium heat.  Add the shallots, garlic and cook for 3 minutes.  Add the mushrooms, cook for 3-4 minutes.  Add the chestnuts and prosciutto, cover and lower the heat, cooking for 10 minutes, stir at least 3 times.  Add thyme and rosemary.  Pour stock into the skillet.  Bring to a boil and simmer for 20-25 minutes.  Remove from heat and blend in a blender or food processor until smooth.  Pour the soup back into the skillet, add the cream to the soup, heat through and season with salt and pepper to taste.