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Creamy Roasted Chestnut & Mushroom Bisque w/Apples, Parsnips & Goat Cheese

Packed with savory flavors that will make your tastebuds jump for joy, this creamy, filling bisque is a perfect wintertime meal.
Prep Time10 mins
Total Time10 mins
Servings: 8 servings

Ingredients

For Soup:

  • 5 Tbsp. unsalted butter (divided)
  • 4 cloves minced garlic
  • 1/2 of a medium-sized sweet onion (diced)
  • 2 medium-sized parsnips (peeled and chopped into very small pieces - the smaller the better in order for them to cook properly)
  • 2 stalks of celery (finely diced)
  • 10 oz sliced mushrooms (cremini/baby bella)
  • 2 medium (or 1 large) Apple (peeled, cored and copped) - I used honeycrisp
  • 250 g (~11oz) roasted chestnuts (weight reflected is with shells removed) - You can either roast fresh chestnuts yourself or pre-packaged, pre-roasted chestnuts if your local store sells them
  • 4 cups chicken broth (hot temperature) - use vegetable broth instead to make it a vegetarian dish
  • 10 oz soft goat cheese
  • 1/2 tsp. salt
  • 1+1/2 tsp. ground black pepper (divided)

For Serving:

  • 1/4 cup light cream/single cream
  • 1/4 cup sour cream
  • fresh chives (finely sliced)

Instructions

For Soup:

  • Melt 3 Tbsp. of the butter in a large dutch oven over medium-high heat.
  • Add in the garlic, onion, parsnips, celery, salt and 1/2 tsp. of the pepper and stir frequently for ~10 minutes until the vegetables have browned and softened.
  • Add in the mushrooms and apples and remaining 2 Tbsp. of butter and continue cooking for another 5-10 minutes until the apples and mushrooms have softened.
  • Reduce heat to medium, add in the chestnuts, chicken broth and remaining 1 tsp. of pepper and continue cooking for ~20 minutes longer until liquid has reduced a bit and all vegetables/apples are completely softened.
  • Remove from the heat and blend until thoroughly blended and thick (either while in the dutch oven, using an immersion blender, or in small batches using a regular blender).
  • Place the soup back in the dutch oven if you used a regular blender, and then place back on the stove with the burner on low heat.
  • Add in the goat cheese and stir until melted and thoroughly combined. At this point, taste-test the soup and add additional salt/pepper if needed and/or add some water or chicken stock to thin out the soup if it's too thick.

For Serving:

  • In a small bowl, whisk together the light cream and sour cream.
  • Serve the soup hot with a swirl of the cream/sour cream mixture and some chives on top. *Note: To get my swirl in the photo shown above, I spooned some of the cream/sour cream mixture into a ziploc bag, cut a small hole in one of the corners and squeezed it out into the swirl.*

Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Adapted from here