Save yourself a little time and use vacuum-sealed and roasted chestnuts.
4 tablespoons butter
1-2 pounds white mushrooms, chopped
3 or 4 porcini mushrooms, sliced for later
2 leeks, sliced
1 carrot, sliced
1 celery, sliced
1 teaspoon minced rosemary
1-2 cups peeled roasted vacuum-packed chestnuts
4-6 cups chicken or vegetable stock
1 cup heavy cream
Sauté chopped mushrooms, leeks, carrot, celery, and rosemary over moderate heat until browned, about 10-15 minutes. Add the chestnuts and stock. Bring to a boil and then simmer over moderate heat until the chestnuts are tender, 30 minutes. Puree in a blender in batches and keep warm. Add the cream slowly.
In a separate skillet, sauté sliced mushrooms until lightly browned. Ladle the soup into bowls and garnish with the sautéed mushrooms.
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