"Very good! I used vegetable broth instead of water for a richer flavor. Served this soup with fresh pitas and red pepper hummus for a nice light supper." – Meg
"Great recipe. I'm a big fan of soups, and the white wine gives this one a very special flavor." – Gabyota
Recipe of the Day
This rich fall and winter soup is made with chestnuts toasted in butter, parsnip, celery root, and Madeira. You can substitute Marsala for the Madeira.
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