Charlotte's creamy mushroom and chestnut soup

    25 min

    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

    11 people made this

    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 & ratings
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    Reviews in English (3)


    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


    Made with pack of puree I'd taken out of the freezer and not used, guessed at how big the punnet of mushrooms was and as it was puree didn't mash the soup. Delicious will make again as I still have more packs in freezer from collecting chestnuts in Cevennes (France)  -  03 Jan 2017


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