Creamy Chestnut & Mushroom Soup – A Cozy Autumn Delight

This rich and velvety Chestnut & Mushroom Soup is the ultimate comfort dish for chilly evenings. Inspired by European forest flavors, it combines earthy mushrooms, sweet roasted chestnuts, and aromatic herbs for a deeply satisfying bowl. Whether you’re looking for a festive starter or a hearty vegetarian meal, this soup delivers warmth and elegance in every spoonful.

Roasted chestnuts add a natural sweetness and creamy texture, while umami-packed mushrooms create a savory depth. A touch of thyme and white wine elevates the flavors, making this soup taste like it’s straight from a rustic French bistro. Plus, it’s gluten-free and easily adaptable for vegans!

Why This Recipe Works

1. Simple, Seasonal Ingredients: This recipe relies on easy-to-find autumn staples like chestnuts (fresh or jarred), cremini mushrooms, and fresh herbs. No obscure spices or complicated techniques—just pure, comforting flavors.

2. Customizable Texture: Prefer a chunkier soup? Reserve some sautéed mushrooms for garnish. Love it silky-smooth? Blend it longer and strain for an ultra-luxurious finish.

3. Meal-Prep Friendly: The soup tastes even better the next day, making it perfect for batch cooking. Freeze portions for quick weeknight dinners!

What’s In Chestnut & Mushroom Soup?

• Chestnuts: Sweet, nutty, and creamy when blended. Use pre-cooked jarred or vacuum-packed for convenience.
• Cremini Mushrooms: Earthy and meaty, they form the base of the soup’s umami flavor.
• Shallots & Garlic: Aromatic foundations for depth.
• Fresh Thyme: Adds a subtle piney note that pairs perfectly with mushrooms.
• White Wine: Deglazes the pan and brightens the richness (optional).
• Vegetable Stock: Keeps it vegetarian; chicken stock works for non-veg versions.
• Heavy Cream: For luscious texture (sub coconut cream for vegan).

How To Make Chestnut & Mushroom Soup

This soup comes together in under an hour but tastes like it simmered all day. Here’s how:

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat. Add diced shallots and sauté until translucent (3-4 minutes).
2. Stir in minced garlic and chopped thyme; cook for 1 minute until fragrant.

Step 2: Cook the Mushrooms

1. Add sliced mushrooms and a pinch of salt. Cook for 8-10 minutes until they release their juices and turn golden.
2. Deglaze with white wine (or stock), scraping up any browned bits.

Step 3: Simmer the Soup

1. Add chestnuts and stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Remove thyme sprigs, then blend the soup until smooth using an immersion blender (or countertop blender in batches).

Step 4: Finish and Serve

1. Stir in cream and season with salt, pepper, and a dash of nutmeg.
2. Ladle into bowls and garnish with a drizzle of truffle oil, chopped chives, or crispy roasted mushrooms.

Sides for Chestnut & Mushroom Soup

• Crusty Sourdough Bread: Perfect for dipping.
• Kale & Apple Salad: A crisp, tangy contrast.
• Truffle Grilled Cheese: Elevate the cozy factor.
• Roasted Brussels Sprouts: For a hearty veggie side.

Recipe FAQ’s

Can I Use Fresh Chestnuts?

Yes! Roast fresh chestnuts (score an “X” on the flat side, bake at 400°F for 20 minutes), then peel before using. Jarred chestnuts save time.

How Do I Store Leftovers?

Cool completely and refrigerate for up to 3 days. Reheat gently to avoid separating (add a splash of stock if needed).

Can I Make It Vegan?

Absolutely! Use coconut cream instead of dairy cream and ensure your stock is vegan-friendly.

Other Recipes To Try

• Parsnip & Pear Soup: Sweet and spicy with a hint of ginger.
• Black Garlic & Cauliflower Soup: Deep, smoky, and unexpectedly rich.
• Watermelon Gazpacho – A sweet and savory chilled soup.
• Wild Mushroom Galette: A buttery pastry filled with herbed mushrooms.
• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Chestnut Risotto: Creamy Arborio rice studded with chestnuts and sage.

Creamy Chestnut & Mushroom Soup

Silky, earthy, and brimming with autumn flavors, this soup is a hug in a bowl. Roasted chestnuts and mushrooms blend into a velvety purée, finished with thyme and a touch of cream. Serve with crusty bread for the ultimate comfort meal!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 320kcal

Equipment

Medium Saucepan

Immersion Blender

Ingredients

• 2 tbsp olive oil
• 2 large shallots diced
• 3 garlic cloves minced
• 2 sprigs fresh thyme plus extra for garnish
• 1 lb 450g cremini mushrooms, sliced
• ¼ cup dry white wine optional
• 1.5 cups 200g cooked chestnuts (jarred or vacuum-packed)
• 4 cups vegetable stock
• ½ cup heavy cream or coconut cream
• Salt pepper, and nutmeg to taste
• Truffle oil or chives optional garnish

Instructions

• In a large pot, heat olive oil over medium. Sauté shallots until soft (3-4 mins). Add garlic and thyme; cook 1 minute.
• Add mushrooms and a pinch of salt. Cook until golden (8-10 mins), stirring occasionally.
• Pour in wine (or ¼ cup stock) to deglaze the pot, scraping up browned bits.
• Add chestnuts and stock. Simmer for 15 mins. Discard thyme sprigs.
• Blend until smooth. Stir in cream, then season with salt, pepper, and a pinch of nutmeg.
• Serve hot, garnished with a drizzle of truffle oil, fresh thyme, or crispy mushrooms.

Notes

• Texture Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.
• Freezing: Omit cream if freezing. Add it when reheating.
• Mushroom Swap: Use wild mushrooms (like chanterelles) for a gourmet twist.
• Vegan Version: Substitute coconut cream and use vegan butter.
• Make Ahead: Flavors deepen overnight—ideal for meal prep!

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Sodium: 450mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g

Enjoy this soul-warming soup! Share your creations with #ChestnutMushroomMagic.