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Chestnut and Mushroom Soup

This Recipe for Chestnut and Mushroom Soup Recipe is yummy soup with a velvety smooth texture with the healthy chestnut and mushrooms
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Soup
Servings 4


  • 1 medium sized onion, finely chopped
  • olive oil
  • ½ teaspoon fresh rosemary, minced
  • 2 cups (175 g) cremini mushrooms, laminated
  • 1 cup (190g) peeled roasted chestnuts (store bought is fine)*
  • 3 ½ cups (875 ml) vegetable stock
  • fresh parsley, for garnish


  • In a pot over medium heat, add the onion, rosemary and one or two teaspoons of olive oil. Sauté until the onion has softened.
  • Add the mushrooms and the chestnuts to the pot and cook for 5 minutes, or until the mushrooms have released their juices.
  • At this point, add the stock and a pinch of salt and bring the soup to a boil. Decrease the heat to a low-medium and let the soup simmer for additional 5 minutes.
  • Transfer the soup to a blender and purée until it’s totally smooth and creamy. Have taste and add a little more salt if needed.
  • Serve immediately, garnished with a few parsley leaves.


*If you want to roast the chestnuts yourself, do the following: pre-heat the oven to 180ºC. Make a small incision with a knife into each individual chestnut. Put the chestnuts in a baking tray, sprinkle them with sea salt, and cook in the oven for about 30 minutes. Once the chestnuts are cooked, peel their skins – the peeling process is easier if the chestnuts are still warm.
Keyword Chestnut and Mushroom Soup Recipe