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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 mins 2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery stalk, diced
1 oz dried porcini mushrooms
1 medium carrot, diced
1 ½ cups boiling water (for soaking porcini)
2 cups cooked chestnuts (vacuum-packed or roasted/peeled)
8 oz fresh cremini or button mushrooms, sliced
4 cups vegetable or chicken stock
½ cup heavy cream (plus extra for garnish)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 bay 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 2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 celery stalk, diced
1 oz dried porcini mushrooms
1 medium carrot, diced
1 ½ cups boiling water (for soaking porcini)
2 cups cooked chestnuts (vacuum-packed or roasted/peeled)
8 oz fresh cremini or button mushrooms, sliced
4 cups vegetable or chicken stock
½ cup heavy cream (plus extra for garnish)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 bay 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.
Chestnut & Porcini Mushroom Soup
Visited 2 times, 1 visit(s) today
