Creamy Chestnut Mushroom Soup
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This easy recipe for Creamy Chestnut Mushroom Soup pairs mixed mushrooms with a jar of silky cooked chestnuts for a rich, freezer-friendly soup that is perfect for fall. This mushroom soup recipe is simple enough for dinner, but also elegant enough to serve as a Thanksgiving appetizer!
Love mushroom soup? Try this Easy Cream of Mushroom Soup or Hungarian Mushroom Soup too!
Recipe Overview:
- Flavor: Creamy, earthy, and slightly sweet from the chestnuts.
- Time: About 35-45 minutes start to finish.
- Occasion: Ideal as a dinner party starter, holiday menu soup course, or a cozy weeknight meal.
- Skill level: Easy - a quick sauté, simmer, and blend is all it takes.
Why I Love This Soup
There's something magical about chestnuts in winter - they instantly make me think of the season, even if I've never roasted them over an open fire. Instead, I love enjoying them in this soup.
I still remember my very first bowl of chestnut mushroom soup: a candlelit dinner downtown, the memory of the Nutcracker's Waltz of the Snowflakes still lingering, and my husband across the table. It was one of those simple, perfect moments where food, place, and memory become forever linked.
That's what makes this soup so special to me. It's festive yet easy to prepare, and it carries with it all the warmth of the season. Earthy mushrooms and sweet chestnuts are simmered with fresh herbs, then blended into a velvety soup that feels both rustic and elegant - a recipe worth savoring again and again.
Jump to:
Key Ingredients
- Cream: Adding just a splash at the end creates a silky finish (swap with coconut milk or cashew cream for a dairy-free option).
- Chestnuts: Bring a natural sweetness and creaminess. I often use vacuum-packed or jarred chestnuts for convenience, but freshly roasted chestnuts add an extra depth of flavor.
- Mushrooms: Cremini, baby bella, or even a mix of wild mushrooms create a deep, earthy flavor base.
- Onion & Garlic: Classic aromatics that build savory depth.
- Fresh Herbs: Thyme is my favorite here, though rosemary also works beautifully.
- Stock: Vegetable or chicken stock gives the soup body.
How to Make Chestnut Mushroom Soup
- Sauté the aromatics: In a large pot, cook the onion in a little butter or oil until soft. Add garlic and thyme for a minute until fragrant.
- Add the mushrooms: Stir in the mushrooms and cook until they begin to soften and release their juices.
- Simmer with chestnuts and stock: Add the chestnuts and pour in the stock. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
- Blend: Carefully blend the soup until smooth and creamy (an immersion blender works perfectly here).
- Finish: Stir in cream, season with salt and pepper, and garnish with fresh thyme, a drizzle of olive oil, or even a few sliced sautéed mushrooms.
Stephanie's Tip: If you're short on time, pre-cooked chestnuts (vacuum-sealed or jarred) are a lifesaver. They give you all the flavor with none of the peeling.
Variations
- Vegan: Swap the cream for coconut milk or cashew cream.
- With Wild Mushrooms: Add a small handful of porcini or chanterelles for an elevated flavor.
- Garnishes: A swirl of truffle oil, crispy croutons, sauteed mushrooms or a sprinkle of Parmesan can take it over the top.
Serving Suggestions
This soup is wonderful with a loaf of warm crusty bread or a side of garlic toasts. It pairs beautifully with a crisp green salad for a light supper, or serve it as the opening course to a festive holiday meal.
Recipe FAQs
Yes, this soup can be frozen! If I know I'm going to make the soup ahead and freeze, I omit the creme fraiche. Let the soup cool completely before freezing in an airtight container for up to 2 months. To thaw and reheat the soup, refrigerate for several hours to overnight. Slowly reheat the soup, stirring in the creme fraiche just before serving.
Of course! Start the soup with oil or vegan butter instead of butter, and finish it with your favorite vegan creme fraiche substitute to add that final touch of creaminess.
Yes! Vacuum-packed, jarred, or canned chestnuts all work well and save time.
Cremini or baby bella mushrooms are my go-to, but any fresh mushrooms you love - including wild varieties - will work.
Yes, simply replace the cream with coconut milk or cashew cream for a vegan option.
The chestnuts naturally thicken the soup, but if you prefer it thicker, let it simmer a few minutes longer before blending.
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Creamy Chestnut Mushroom Soup Recipe
Ingredients
- 4 tablespoon butter
- ½ medium onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 8 cups mixed mushrooms chopped
- 1 clove garlic chopped
- Kosher salt to taste
- 2 cups cooked chestnuts 14.5-oz jar, drained
- 4 cups chicken stock
- 1 sprig fresh thyme
- 1 teaspoon fresh rosemary chopped
- ⅓ cup creme fraiche
- Freshly ground black pepper to taste
- chives snipped, for garnish
Instructions
- In a 4-qt. saucepan, heat butter over medium heat. Add mushrooms and saute for about 5 minutes. Remove a few mushrooms from the pan and reserve for garnish. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 10 minutes.
- Add the chestnuts and cook for 4 minutes. Pour in the chicken stock and add the thyme, and rosemary; bring to a boil then reduce the heat. Partially cover the pan and simmer over low heat for about 30 minutes.
- Once cooked, puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche and black pepper. Season with more salt to taste. Serve hot and garnish with reserved mushrooms and fresh snipped chives.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freezes well for up to 2 months; thaw overnight in the fridge and reheat gently.
- Chestnut Tip: Pre-cooked chestnuts (vacuum-packed, jarred, or canned) are a quick and reliable option that saves peeling time.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Where is the recipe??
Hi Robyn! I'm not sure why the recipe disappeared from the post, but it's back and in place. Thank you for alerting me!
Can I freeze the soup? How far in advance can it be made before serving?
Hi Mary Jean! You can freeze the soup in an airtight container for up to 2 months. However, the texture may differ slightly from when you originally made it. I would also recommend skipping the creme fraiche and adding it to the soup when you reheat it. To thaw, refrigerate overnight and then slowly reheat before serving.
Hi,
For how many servings is the original recipe?
Thank you,
Tina
Hi Tina! The soup makes about 4 to 6 servings, depending on how large your individual bowls are. I'll add that to the recipe!