Make Soup Base

1. In a medium pan, melt butter and allow it to cook until slightly browned over medium heat
2. Add chestnuts, salt and pepper. Add grated ginger and garlic. Stir and cook until garlic starts to almost brown
3. Add potatoes, stir. Deglaze with rum and cider, and stir to get the flavorful bits off the bottom of the pan
4. Cover with water to 2” over the potatoes and chestnuts
5. Bring to a boil, then reduce to a simmer, about 20 minutes or until potatoes and chestnuts are tender

Sauté Mushrooms

1. In a large sauté pan, heat oil over medium-high heat. Add mushrooms, pepper, ginger and garlic. Cook one minute, then flip when golden. Allow second side to sauté about 30 seconds
2. Add thyme and butter. Tip pan to spoon butter over mushrooms, basting with the pan juices. Cook 1 more minute
3. Test for doneness with a cake tester or a toothpick

Purée & Serve

1. Purée soup with hand-held immersion blender. If using household blender, allow mixture to cool slightly before transferring and puréeing
2. Taste and adjust seasonings, if needed
3. Spoon into individual bowls and garnish with sautéed mushrooms