Chestnut and mushroom soup recipe

Hi, there! This recipe shows you how to prepare a delicious chestnut and mushroom soup that makes the perfect cozy starter for chilly days. It’s super easy and tastes amazing.

Want to know how to make chestnut and mushroom soup?

To make it, all you need to do is simmer the chestnuts and mushrooms in a mix of stock and cream (or milk) and then blend everything until smooth. You can use either fresh or packaged chestnuts. If using fresh ones, the recipe explains an easy way to peel them without too much effort.

Chestnuts on the ground (flickr.com)

Here’s how to do it:

Chestnut and mushroom soup recipe

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Autor: Damián Serrano
Personas: 4 Tiempo: 45 m Dificultad: Fácil

Ingredientes

• 300 g (10½ oz) mushrooms
• 500 g (1 lb 2 oz) chestnuts (fresh or packaged)
• 1 leek
• ½ onion (or another ½ onion)
• 1 shallot
• 200 ml (¾ cup) vegetable stock
• 200 ml (¾ cup) heavy cream
• 2 thick slices bacon or pancetta
• 4 tbsp olive oil
• Salt and white pepper
• Fresh parsley for garnish

Elaboración

1. First, peel the chestnuts. Make a small slit across each one, then drop them into boiling water for 3 minutes. Transfer them to a bowl of cold water, and once cool enough to handle, peel off the shells and inner skin. Cut them into halves or thirds.
2. Quickly rinse the mushrooms under cold water and cut them into halves or quarters. Set aside a few for garnish.
3. Peel and slice the onion and shallot thinly.
4. Trim the green part of the leek, wash the white part thoroughly, and slice it thinly as well.
5. Heat the olive oil in a large pot over medium heat.
6. Add the onion, shallot, and leek. Cook gently for about 10 minutes, stirring often, until softened but not browned.
7. Add the chestnuts and mushrooms and cook for another 5 minutes, stirring occasionally.
8. Pour in the vegetable stock and the cream. Cover and simmer over medium heat for about 20 minutes.
9. Blend everything until smooth. You can use your stand mixer or the immersion blender.
10. Cut the bacon or pancetta into small strips and fry in a skillet over medium-high heat until crispy. Drain any excess fat while cooking.
11. Sauté the reserved mushrooms in a little olive oil over medium heat until golden.
12. Serve the chestnut and mushroom soup hot, topped with the sautéed mushrooms, crispy bacon, and a sprinkle of parsley. Enjoy!

 

Sugerencias, trucos y consejos

• The bacon topping is optional. You can also serve it with a few croutons and a drizzle of cream.
• If you prefer, substitute the cream in the soup with milk for a lighter version.
• For a smoother texture, strain the soup through a fine mesh sieve before serving.
• This soup can be made ahead of time and gently reheated later.
• Use good-quality chestnuts and make sure they’re fresh and healthy-looking.
• You can replace the vegetable stock with water for a lighter flavor. It’ll still taste great.
• Looking for another idea? Try the pumpkin and mascarpone soup. It’s equally comforting and perfect for fall.

chestnuts mushrooms

 

Now you know how to make chestnut and mushroom soup.

So, what do you think? Do you like cooking with chestnuts? They always bring a lovely, silky texture to soups. Leave me a comment below. I’d love to hear from you.

See you in the next recipe!