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Roasted Chestnut and Mushroom Soup Recipe

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★★★★★

4.4 from 93 reviews

This Roasted Chestnut and Mushroom Soup is a rich, creamy, and earthy blend perfect for cozy meals. Featuring roasted chestnuts and sautéed mushrooms, it delivers a warm, comforting flavor with a smooth texture, garnished with browned mushrooms for added depth and elegance.

Ingredients

Scale

Main Ingredients

  • 7 ounces (200 grams) roasted chestnuts, peeled (about 10 oz or 285 grams unpeeled chestnuts)
  • 3.5 ounces (100 grams) mushrooms, chopped
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 4 cups (1 litre) vegetable stock
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste

Garnish (Optional)

  • 1.5 ounces (40 grams) mushrooms, thinly sliced
  • 1 tablespoon unsalted butter

Instructions

  1. Roast the Chestnuts: Use a pairing knife to score the full length of the round side of each chestnut. Heat a skillet over medium heat and add the scored chestnuts. Dry roast them for 15 minutes, stirring occasionally to prevent burning.
  2. Peel the Chestnuts: Transfer the roasted chestnuts to a bowl and allow them to cool for about 30 seconds. While still warm, carefully remove the outer and inner skins. This step is easier while the chestnuts are hot. Set the peeled chestnuts aside.
  3. Sweat Onions and Garlic: In a pot over medium heat, sweat the diced onions and minced garlic in olive oil for 2 minutes until softened and aromatic.
  4. Add Chestnuts and Mushrooms: Add the peeled roasted chestnuts and chopped mushrooms to the pot. Fry them together for 3 minutes, allowing the flavors to meld.
  5. Add Stock and Herbs: Pour in the vegetable stock, then add the bay leaves and dried thyme. Cover the pot and cook on medium-low heat for 20 minutes to infuse the flavors.
  6. Blend the Soup: Remove the bay leaves from the pot. Use a blender to puree the soup until smooth. Season with freshly ground black pepper and salt to taste.
  7. Prepare the Mushroom Garnish (Optional): In a pan over medium heat, melt the butter. Add the thinly sliced mushrooms and sauté for about 2 minutes, turning regularly until both sides are browned. This adds a savory topping to the soup.
  8. Serve: Ladle the smooth chestnut and mushroom soup into bowls and top with the sautéed mushroom garnish if desired. Serve warm and enjoy.

Notes

  • Roasting and peeling chestnuts while hot makes the process easier and preserves their flavor.
  • If you prefer a chunkier texture, blend the soup less or leave some chestnuts and mushrooms unblended.
  • For a richer soup, you may add a splash of cream at the end before serving.
  • This soup is naturally vegetarian and can be made vegan by using vegan butter or omitting the garnish butter.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.

Keywords: roasted chestnut soup, mushroom soup, vegetarian soup, cozy soup recipe, fall soup, creamy soup, chestnut recipe

Find it online: https://islawhite.com/roasted-chestnut-and-mushroom-soup-recipe/