Wolfgang Puck's chestnut soup utilizes jarred cooked chestnuts to make an elegant, silky-smooth dish. Serve with an extra swirl of cream and sprinkle of pepper for a gorgeous finish.

Chestnuts with their sweet, nutty charm, and parsnips with their slightly spiced, earthy punch, create a perfect wintertime ...

Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.In a saucepan melt butter and add carrots, celery, parsnips and shallots.

In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel.

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or ...

Whatever your needs, you’ll find a soup for every mood and craving among these 30 soup recipe ideas. All the taste of chicken ...

Ed Wicks though it ironic that the Food section featured a story about chestnuts last Wednesday, the day after musician and conductor Skitch Henderson of New Milford died. Wicks, a musician and master ...

In a large saucepan, heat the oil until shimmering. Add 4 of the chestnuts and sauté over moderately high heat until lightly browned, about 5 minutes. Transfer to a plate and let cool. Add the onion ...

This silky soup shows off the buttery and sweet flavor of roasted chestnuts and is the perfect cure to a chilly winter day. Instructions: Heat the oven to 350 degrees. Using a paring knife, make an ...