A luxurious, creamy soup that combines the nutty sweetness of chestnuts with the earthy depth of porcini mushrooms. Finished with a swirl of cream and a drizzle of truffle oil, it’s an indulgent way to start a holiday feast.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
2tbspolive oil
1tbspunsalted butter
1medium onion, finely chopped
2clovesgarlic, minced
1celery stalk, diced
1ozdried porcini mushrooms
1medium carrot, diced
1 ½cupsboiling water (for soaking porcini)
2cupscooked chestnuts (vacuum-packed or roasted/peeled)
8ozfresh cremini or button mushrooms, sliced
4cupsvegetable or chicken stock
½cupheavy cream (plus extra for garnish)
1tspfresh thyme leaves (or ½ tsp dried)
1bay leaf
Salt & freshly ground black pepper, to taste
Optional Garnishes
Drizzle of truffle oil
Crème fraîche or cream swirl
Fresh thyme sprigs
Crusty bread or parmesan crisps
Rehydrate porcini mushroom
1
Place dried porcini mushrooms in a bowl and cover with 1½ cups boiling water.
Let soak for 15 minutes, then strain through a fine sieve, reserving the soaking liquid.
Roughly chop the softened porcini mushrooms and set aside.
Build the soup base
2
In a large pot, heat olive oil and butter over medium heat.
Add onion, garlic, celery, and carrot. Sauté for 6–7 minutes, until softened but not browned.
Add fresh mushrooms and chopped porcini. Cook another 5 minutes, until mushrooms release liquid.
Add chestnuts & simmer
3
Stir in chestnuts, thyme, and bay leaf.
Pour in the reserved porcini soaking liquid and stock.
Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, until chestnuts are very tender.
Blend until velvety
4
Remove bay leaf.
Use an immersion blender (or work in batches in a blender) to puree soup until smooth and creamy.
Stir in heavy cream. Adjust consistency with extra stock if needed.
Season generously with salt and black pepper.
Serve & garnish
5
Ladle into warm bowls.
Swirl a spoonful of cream or crème fraîche into each bowl.
Drizzle with truffle oil and garnish with thyme sprigs.
Serve hot with crusty bread.
Serving Suggestions
6
This soup makes a luxurious Christmas starter before a roast dinner.
Serve in espresso cups for a canapé-style amuse-bouche.
Pair with crusty sourdough, parmesan crisps, or toasted brioche soldiers.
Tips & Variations
7
Make-ahead: Soup can be made 2 days ahead; cool and refrigerate. Reheat gently, adding cream just before serving.
Vegan option: Use olive oil only (no butter) and replace cream with oat cream or cashew cream.
Extra festive: Add a splash of dry sherry or Marsala when cooking the mushrooms for depth.
Texture twist: Reserve some chopped chestnuts and mushrooms before blending, and stir them back in for a chunkier soup.
Ingredients
2tbspolive oil
1tbspunsalted butter
1medium onion, finely chopped
2clovesgarlic, minced
1celery stalk, diced
1ozdried porcini mushrooms
1medium carrot, diced
1 ½cupsboiling water (for soaking porcini)
2cupscooked chestnuts (vacuum-packed or roasted/peeled)
8ozfresh cremini or button mushrooms, sliced
4cupsvegetable or chicken stock
½cupheavy cream (plus extra for garnish)
1tspfresh thyme leaves (or ½ tsp dried)
1bay leaf
Salt & freshly ground black pepper, to taste
Optional Garnishes
Drizzle of truffle oil
Crème fraîche or cream swirl
Fresh thyme sprigs
Crusty bread or parmesan crisps
Directions
Rehydrate porcini mushroom
1
Place dried porcini mushrooms in a bowl and cover with 1½ cups boiling water.
Let soak for 15 minutes, then strain through a fine sieve, reserving the soaking liquid.
Roughly chop the softened porcini mushrooms and set aside.
Build the soup base
2
In a large pot, heat olive oil and butter over medium heat.
Add onion, garlic, celery, and carrot. Sauté for 6–7 minutes, until softened but not browned.
Add fresh mushrooms and chopped porcini. Cook another 5 minutes, until mushrooms release liquid.
Add chestnuts & simmer
3
Stir in chestnuts, thyme, and bay leaf.
Pour in the reserved porcini soaking liquid and stock.
Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, until chestnuts are very tender.
Blend until velvety
4
Remove bay leaf.
Use an immersion blender (or work in batches in a blender) to puree soup until smooth and creamy.
Stir in heavy cream. Adjust consistency with extra stock if needed.
Season generously with salt and black pepper.
Serve & garnish
5
Ladle into warm bowls.
Swirl a spoonful of cream or crème fraîche into each bowl.
Drizzle with truffle oil and garnish with thyme sprigs.
Serve hot with crusty bread.
Serving Suggestions
6
This soup makes a luxurious Christmas starter before a roast dinner.
Serve in espresso cups for a canapé-style amuse-bouche.
Pair with crusty sourdough, parmesan crisps, or toasted brioche soldiers.
Tips & Variations
7
Make-ahead: Soup can be made 2 days ahead; cool and refrigerate. Reheat gently, adding cream just before serving.
Vegan option: Use olive oil only (no butter) and replace cream with oat cream or cashew cream.
Extra festive: Add a splash of dry sherry or Marsala when cooking the mushrooms for depth.
Texture twist: Reserve some chopped chestnuts and mushrooms before blending, and stir them back in for a chunkier soup.
