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Creamy Mushroom and Chestnut Soup Recipe

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4 from 10 reviews

A rich and comforting creamy mushroom and chestnut soup that combines the earthiness of Swiss brown mushrooms with the subtle sweetness of roasted chestnuts. This velvety soup is infused with fresh thyme and bay leaves, finished with a swirl of crème fraiche for a luscious texture, perfect for a cozy meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Chestnuts

  • 180 g roasted chestnuts (about 220 g raw chestnuts, peeled and halved)

Sauté Base

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 brown onion, chopped
  • 400 g Swiss brown mushrooms or button mushrooms, roughly chopped
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves (fresh if available)

Soup

  • 4 cups vegetable stock
  • Salt and pepper, to taste
  • ¼ cup crème fraiche

Instructions

  1. Score Chestnuts: Using scissors or a small paring knife, carefully make multiple cuts along both sides and across the top of each chestnut, cutting through the shell and skin but trying to avoid cutting the nut itself. This helps in peeling after roasting.
  2. Roast Chestnuts: Preheat your oven to 200°C (392°F). Arrange the scored chestnuts on a baking tray in a single layer with the cut side facing up, leaving some space around each. Roast for 30-35 minutes until shells and skin pull away and chestnuts become golden brown, tender, and fragrant.
  3. Steam Chestnuts: Remove roasted chestnuts from the oven and immediately transfer them to a bowl lined with a tea towel. Wrap the towel ends around the chestnuts and let them steam and cool for 10-15 minutes to loosen the skin.
  4. Peel Chestnuts: When the chestnuts are cool enough to handle but still warm, peel off both the outer shell and the fibrous inner skin. Roughly break the peeled nuts into smaller pieces and set aside.
  5. Sauté Onion: In a large heavy-based saucepan or Dutch oven, heat the oil and butter over medium-high heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
  6. Cook Mushrooms: Add the roughly chopped mushrooms to the pan and cook for 7-8 minutes, stirring occasionally, until most of their liquid has evaporated and they have shrunk in size.
  7. Add Aromatics and Chestnuts: Stir in the sliced garlic, fresh thyme leaves, bay leaves, and prepared chestnuts. Sauté for 1-2 minutes until fragrant.
  8. Simmer Soup: Pour in the vegetable stock, stir well, and season with salt and pepper as needed. Lower the heat to maintain a gentle simmer and cook for 20 minutes. Remove from heat and let the soup cool for 5 minutes, then discard the bay leaves.
  9. Blend Soup: Use an immersion blender to puree the soup until smooth or leave it slightly chunky according to your preference. Alternatively, blend the soup in batches using a regular blender.
  10. Finish with Crème Fraiche: Off the heat but while the soup is still hot, stir in the crème fraiche. Adjust seasoning to taste. Garnish with additional fresh thyme and a dollop of crème fraiche before serving.

Notes

  • Scoring the chestnuts before roasting is essential for easier peeling.
  • You can prepare chestnuts ahead of time and store them refrigerated for up to two days.
  • Use fresh thyme and bay leaves for the best flavor, but dried herbs can be substituted in a pinch.
  • This soup can be made vegan by substituting crème fraiche with a plant-based alternative.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/creamy-mushroom-and-chestnut-soup-recipe/