Creamy Chestnut Mushroom Soup Recipe
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.
Servings: 6 servings
Calories: 361kcal
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.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 44g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 422mg | Fiber: 8g | Sugar: 14g