We were in England in December and had dinner at Jamie Oliver's Italian Restaurant in Birmingham.
We are fans of Jamie Oliver.
This is Jamie's recipe.
I've altered it a bit for the American cook.
Olive Oil - 2 or more TBS.
1 Medium Onion roughly chopped, 1/2 " pieces
2 pounds of Butternut squash cut into 1 1/2" pieces ( I bought a 2 pound package pre cut at Costco) you can use a fresh squash and cube it.
Three - 8" sprigs of Fresh Rosemary, chopped ( I have Rosemary in our garden)
1 C Dried Porcini Mushrooms ( I used a container from Costco) Soak them in 1 C of boiling water and set aside.
1- 8.11 ounce jar of Chestnuts ( I buy them at Williams Sonoma)
a pinch of Dried Red Pepper Flakes
1/2 C white Rice
4 C of Vegetable Stock ( I use a dried Vegetable Chicken Stock Powder) 4 TBS
Heat Oil in a soup pot and add:
Red Pepper Flakes
Cook 5 minutes
Remove the Mushrooms from the water, save the liquid and add the Mushrooms to the pot
Stir and cook 10 minutes
Add the Mushroom Liquid ( strain it to remove any grit)
Add the Stock
Bring it to a Boil
Reduce and Simmer for 40 minutes
When the Soup is done you can do several things with it.
1. Leave it rustic ( my choice)
2. Blitz 1/4 of it in a blender and return to the pot
3. Puree all of it in a blender for a creamy version
For the Americans, I have to tell you that as soon as the first step was in the pot, it smelled like a Thanksgiving Dinner in the kitchen.
I love the smell of Rosemary and Onion sauteing in Olive Oil.
I will definitely make this for Thanksgiving.
Peace in the Kitchen!