Well, I did perfect this, for my palate, anyway! I put a cup of the Chestnut/Apple "soup" in a saucepan, added 1/3-1/2 cup of evaporated soy milk, added 1/2 teaspoon of pure vanilla extract, and added a tablespoon of dried minced onion, for texture. Blend all together and simmer 'till hot. Since the onion in the original Chestnut/Apple Soup recipe was pureed into the soup, adding the minced onion at the end really gave it a nice texture. This came out very, very nice!