Charlotte's creamy mushroom and chestnut soup

Charlotte's creamy mushroom and chestnut soup


4 people made this

About this recipe: This is a soup even my mushroom hating husband likes!! Ideally served with warm crusty rolls on a winter evening. Not so good as a starter as it is quite filling x

Serves: 4 

  • knob butter
  • 1 punnet mushrooms (closed cup or chestnut mushrooms are best)
  • 1 chopped onion
  • 1 jar chestnuts
  • 1 litre stock (veg or chicken)
  • 300ml double cream
  • 1 teaspoon dried rosemary
  • pepper to season

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the butter in a pan and fry the mushrooms and onions for around 3 to 5 minutes until soft.
  2. Add the chestnuts long enough to warm them through.
  3. Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture). Add the rosemary and simmer until heated through.
  4. Stir in the cream and season, leave to warm through. Serve.

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Reviews (2)


Very simple to make with a delicious outcome. When I make this again I'm going to try a little less stock which would make it even creamier. Yum! - 21 Aug 2012


Really easy to make,a great way of using chestnuts that we collected. My dad liked it 😀. - 14 Nov 2015

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