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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!
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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
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! 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.
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