Chestnut and Mushroom Soup recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

This deliciously creamy soup has bags of flavour - earthiness from the mushrooms, slight sweetness from the chestnuts and creaminess from the addition of double cream. Great as a dinner party starter or as an easy lunchtime dish.


  • 400g mixed mushrooms
  • 1 onion
  • 400g cooked and peeled chestnuts, tinned or vacuum packed, drained if needed
  • 750ml chicken stock
  • 300ml double cream
  • 1 tbsp. freshly chopped rosemary
  • Salt and pepper
  • 1 tbsp. each butter and oil


  1. Finely dice the onion and mushrooms. Heat the butter and oil in a large saucepan. Add the onion and mushrooms and cook gently until golden brown and sweet for around 10 minutes.

  2. Add the chicken stock, rosemary and chestnuts. Simmer until the chestnuts are heated through. Blend until smooth using a stick blender or using a food processor. Return to a clean saucepan.

  3. Stir in the cream and heat through, then serve immediately.

If you like, garnish this soup with some extra thinly sliced fried mushrooms. Recipe serves 4.

Author: Laura Young.

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400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
750mlabout 3 cups (3.17 cups based on 236.59 mililitres in a US cup)
300mlabout 1 ¼ cups (1.268 cups based on 236.59 mililitres in a US cup)


Published: September 27, 2012