Mushroom and Chestnut Soup

Ingredients

• 1 1/2 Pound Portobello mushrooms, stems and dark gills removed, and caps cut into 3/4 inch pieces
• 1 Pound Shiitake mushrooms, stems removed, caps cut into 3/4 inch pieces
• 3 Tablespoons olive oil
• 2 Tablespoons roasted garlic oil
• salt and freshly ground pepper to taste
• 14 Ounces low sodium chicken broth
• 3 Tablespoons olive oil
• 1 onion, diced
• 4 celery ribs, diced
• 3 carrots, diced
• 1 Tablespoon chopped fresh ginger
• 3 garlic cloves, chopped
• 1/4 Cup Thorny Rose Pinot Grigio
• 4 Tablespoons chestnut or almond flour
• 28 Ounces low-sodium chicken broth
• 2 Cups almond milk
• sea salt and fresh cracked black pepper
• 1 Tablespoon chopped fresh thyme
• 2 Tablespoons chopped chives

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