Chestnut Soup

¼ cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 medium Portobello mushroom, finely chopped
1 14-16 oz. jar of peeled chestnuts (not sweetened)
6 cups water
1 Tbsp sea salt
1 cup unsweetened soy milk

In a saucepan heat olive oil and saute onion, carot, celery and mushroom until lightly browned.

Add chestnuts, water and salt and let simmer 25 minutes.

Remove from heat and puree in batches.

Put back in saucepan to reheat and add soymilk.

Serve garnished with fresh Italian parsley or some fresh thyme sprigs.

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