Creamy Mushroom-Chestnut Soup

• Cooking spray
• 2 (8-ounce) packages cremini mushrooms, stemmed and quartered
• 1 (3.5-ounce) package shiitake mushrooms, stemmed and sliced
• 1 (3.5-ounce) package oyster mushrooms, sliced
• 3 tablespoons minced shallots
• 1/2 teaspoon kosher salt, divided
• 1 garlic clove, minced
• 3 cups fat-free, less-sodium chicken broth
• 3 cups water
• 1 cup bottled chestnuts
• 2 thyme sprigs
• 3 tablespoons light sour cream
• 1/8 teaspoon black pepper
• 2 slices applewood-smoked bacon, cooked and crumbled

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 15 minutes or until liquid evaporates. Add shallots; saute 1 minute. Add 1/4 teaspoon salt and garlic; saute 1 minute. Remove 1/2 cup mushroom mixture; set aside. Add broth, 3 cups water, chestnuts, and thyme to pan; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; discard thyme.
2. Place half of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Stir in remaining 1/4 teaspoon salt, sour cream, and black pepper. Sprinkle with reserved mushroom mixture and bacon.

cooking spray, cremini mushrooms, shiitake mushrooms, oyster mushrooms, shallots, kosher salt, garlic, chicken broth, water, chestnuts, thyme, light sour cream, black pepper, bacon

Taken from www.myrecipes.com/recipe/creamy-mushroom-chestnut-soup (may not work)