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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!

Creamy Chestnut Mushroom Soup topped with sliced mushrooms in a light blue serving bowl on a dark blue background.

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‘Tis the season for Creamy Chestnut Mushroom Soup. It’s also the time of year when I begin dreaming about chestnuts roasting over an open fire.

Since I’ve not accomplished the latter, I make sure to enjoy the soup.

I’ll never forget my first taste of chestnut mushroom soup. A fancy downtown restaurant, memories of the Nutcracker’s Waltz of the Snowflakes still fresh in my memory… candlelight and my charming husband.

Food can evoke such cherished memories. Almost like a bookmark of time and place.

Do you have any standout dishes connected with a special time in your life? Keep the memories alive and make the dish… often.

This is an easy, festive, perfect-for-the-season soup. Earthy chestnuts and mushrooms are simmered in a fresh herb-infused broth before being pureed into a creamy soup.

What you’ll need to make this soup

This is a super simple but festive soup requiring only a few pieces of kitchen equipment:

  • Medium Dutch oven or soup pot
  • Wooden spoon for cooking
  • Blender or immersion blender
  • Chopping knife and cutting board


To make this soup you’ll need to gather some butter (whichever you have on hand, salted or unsalted, American or European-style will do), a medium onion, carrots, celery, mixed mushrooms (whatever you can buy cheaply will be fine), garlic, a jar of cooked chestnuts (this is how to boil and peel chestnuts it you’re lucky enough to have a tree near you), chicken or vegetable stock (whichever suits your dietary needs), fresh thyme and rosemary (though you could use dried in a pinch), creme fraiche, salt, pepper, and some fresh chives, snipped for a garnish.

Frequently Asked Questions

Can you freeze this soup?

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.

Can I make this soup vegan?

Of course! Just use oil or vegan butter instead of butter to start the soup off, and use your favorite vegan Creme Fraiche substitute to give it that final touch of creaminess.

Creamy Chestnut Mushroom Soup | 31Daily.com

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Creamy Chestnut Mushroom Soup | 31Daily.com

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. 


Units Scale
  • 4 tbsp. butter
  • 1/2 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
  • 1/3 cup creme fraiche
  • Freshly ground black pepper, to taste
  • chives, snipped, for garnish


  1. In a 4-qt. saucepan or Dutch oven, 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.
  2. 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.
  3. 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.
  • Prep Time: 20 minutes
  • Inactive Time: 0 hours
  • Cook Time: 30 minutes
  • Category: Soup


  • Serving Size: 1
  • Calories: 361
  • Sugar: 14
  • Sodium: 422
  • Fat: 17
  • Saturated Fat: 9
  • Unsaturated Fat: 6
  • Trans Fat: 1
  • Carbohydrates: 44
  • Fiber: 8
  • Protein: 11
  • Cholesterol: 41


    1. 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.

    1. 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!

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