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This recipe is pretty awesome. I made this using the liquid from rehydrating dried mushrooms I needed for another recipe and enough water to get to the 4 cups of stock called for. I also used shallots in place of the onion and substituted shiitake mushrooms for half the button mushrooms (ok, so I used the outline of the recipe as an excuse to clean out my freezer, pantry and fridge). I drizzled the sherry called for in the recipe over the individual servings in the bowls and added a small dollop of sour cream and a sprinkling of chives. This soup is totally going into the regular rotation!

This recipe was as advertised: (1) delicious and (2) dimple to make.

I made this recipe "as is" but with one major alteration. I sauteed the mushrooms and onions until they were *very* browned (like Pastor Ryan's Mushrooms at Pioneer Woman's blog). This alteration added a noticeable depth of flavor to the original recipe. It also darkened the color, so keep that in mind if that's a consideration.

i had the most delicious dish of chestnuts, stewed, with what tasted like cinnamon and nutmeg, very creamy, and topped with ricotta salata. absolutely delicate and wintry and divine.

I so envy you. Winter here in FL lasts about two weeks and that's the size window we have to get "wintery" foods. Chestnuts and cranberries disappear faster than biscuits at a church luncheon. I try to freeze crans but chestnuts are only eaten when they're fresh here - which is usually around holiday time - if I'm lucky enough to find them.

When I do them at holiday time, I use the technique taught to me by the mother of a friend years ago.

Cut a deep cross in each chestnut and if you happen to cut some in half in the process, no big deal.

Soak chestnuts in water overnight. (I do this in a ziplock bag.)

Drain chestnuts.

In a deep saute pan, melt a couple of tablespoons of unsalted butter. Saute the raw chestnuts a few minutes, making sure they are coated in the butter. Add about 1 cup of drinking water, cover and simmer about 15 minutes, making sure to add water if it becomes absorbed by the chestnuts. You want to complete the procedure with a few tablespoons of water left in the pan.

Remove chestnuts from the pan and sprinkle them with salt. The shells will be more supple and the papery skin should peel right off (most) of the nuts. I used to roast them but got so frustrated when the papery skin clung to the nutmeat because the skin is so bitter. Not a problem with this technique.

Wow...it feels good to even talk about something I do during Christmas!! :D

Have you ever grabbed the handle of a hot cast iron skillet? These hot handle holders by Lodge are great reminders and prevent burns. I often put my skillets in the oven and then return to stovetop. I don't use it as a pot holder - only a reminder. I also cover the handle when I'm cooking stovetop, because they get hot there, too.

As soon as I pull out the skillet, I pull out the handle cover so I won't forget.
http://www.amazon.com/Lodge-2-Piece-Handle-multi-color-Peppers/dp/B0009J3PAO/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1203717446&sr=1-10

OK, I made it and it was great! All gone, no left overs.

Chewy owes his/her mother an apology along with "Housewifes" everywhere. Maybe you should pay attention to Batali when he talks about Italian cooking. Those little "mamas" and "grandmas" he's so fond of and credits with the true Italian cooking are...housewives. Ayngelina, as soon as you can, invest is a small bottle of sherry. It really does make a difference and you'll be surprised at how many recipes you can try or enhance with just a little. Question: If you don't like Bourdain's cooking why would you buy one of his books? That would be like buying a RR cookbook and using it as a doorstop.

could also use mushroom stock if you are veg.

oh HEEELLLLL YES. I love bittman, this is wonderful news!

aloshaskitchen.blogspot.com

emes1 - you could totally do a veg stock

Was this written before immersion blenders? I never pour hot soups into my blender anymore.

It's a lovely photo, but I don't see even one speck of rosemary!