I saw this recipe on the Food Network show Sara's Secrets, and made it on New Year's eve. It's a great, hearty winter soup that is non-dairy, but very creamy (from the starch in the chestnuts). This is my slightly adapted version.

1/3 cup dried porcini mushrooms
2 cups hot water
1 medium carrot, diced
1 stalk of celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
small bunch of flat-leaf parsley, tied in cheesecloth
2 tablespoons olive oil
3 cups vegetable stock
10 ounces bottled chestnuts, chopped
2 tablespoons dry Sherry

Combine mushrooms and 2 cups hot water in medium bowl. Let stand until they soften, about 15 minutes.

In a large soup pot melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add cheesecloth packet of parsley and veggie stock.

Using slotted spoon, transfer porcini mushrooms into pot. Strain porcini-soaking liquid through cheesecloth into the pot, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in food processor until smooth, return soup to pot. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper.

Ladle soup into bowls, and garnish with a sprig of flat-leaf parsley.

I made this soup a day in advance, and warmed it before serving. I also reheated leftovers a day after. I think the Sherry flavor intensifies after the soup has been chilled and reheated.

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