Classic Chestnut Soup With Marsala Mushrooms

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3 Tbs. butter or vegan margarine

1 medium onion, diced (1 cup)

1 celery stalk, diced (½ cup)

1 bay leaf

1 Tbs. chopped fresh thyme or 1 tsp. dried thyme

1/4 tsp. ground allspice

1 15-oz. jar cooked, peeled whole chestnuts, chopped (2½ cups)

4 cups low-sodium vegetable broth

2 Tbs. Marsala wine

1/3 cup heavy cream

2 Tbs. finely chopped fresh thyme leaves for garnish, optional

1 Tbs. butter or vegan margarine

1 clove garlic, minced (1 tsp.)

8 oz. button or cremini mushrooms, stemmed and sliced

2–3 Tbs. Marsala wine

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