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Chestnut and mushroom soup is a cozy fall dish that warms you up on chilly days. This creamy soup combines earthy mushrooms with sweet chestnuts for a rich, comforting flavor. You can make it in about 30 minutes using simple ingredients.
This soup is perfect for a light dinner or as a starter for a bigger meal. It’s also a great way to use up leftover chestnuts from holiday cooking. Let’s dive into how to make this tasty soup that will surely become one of your cool-weather favorites.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make a delicious chestnut and mushroom soup:
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chestnut mushrooms, sliced
- 1 cup cooked chestnuts
- 4 cups vegetable stock
- 1 bay leaf
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Can’t find some ingredients? Don’t worry! Try these substitutes:
For chestnut mushrooms:
- Cremini (baby bella)
- White button mushrooms
- Portobello mushrooms
For chestnuts:
- Hazelnuts
- Walnuts
- Pecans
No fresh thyme? Use 1/2 teaspoon dried thyme instead.
Want to add more flavor? Try these optional extras:
- 1/4 cup Marsala wine
- 1 potato, diced
- 1/2 cup cream (dairy or non-dairy)
Remember, cooking is all about making it your own. Feel free to adjust amounts or swap ingredients to suit your taste!
Instructions
Gather these ingredients for your chestnut and mushroom soup:
- 1 onion, diced
- 2 celery stalks, sliced
- 400g mushrooms, sliced
- 200g cooked chestnuts
- 4 cups vegetable stock
- Butter or oil
- Garlic, thyme, salt, and pepper
Heat butter or oil in a large pot. Add onions and celery, cooking until soft. Toss in garlic and mushrooms, sautéing for a few minutes.
Pour in the stock and add chestnuts. Bring to a boil, then simmer for 20 minutes. Season with thyme, salt, and pepper to taste.
Let the soup cool slightly. Blend until smooth using a blender or food processor. Be careful with hot liquid!
Return the soup to the pot and warm it up. Taste and adjust seasoning if needed.
Serve your delicious chestnut and mushroom soup hot. You can garnish with a drizzle of cream or some fresh herbs if you like.
Tips, Tricks & Storing
Use fresh mushrooms for the best flavor. Clean them gently with a damp paper towel instead of washing to avoid soaking up extra water.
Roast chestnuts before adding them to the soup for a deeper, nuttier taste. Score an X on the flat side and roast at 425°F for about 20-25 minutes until tender.
For extra creaminess, blend half the soup and leave the rest chunky. This gives a nice texture contrast.
Don’t overcook the mushrooms. Sauté them just until they release their moisture and start to brown.
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to thin it out.
Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
Try these garnish ideas to jazz up your soup:
- Crispy bacon bits
- Fresh thyme leaves
- A swirl of cream
- Toasted pumpkin seeds