Roasted Chestnut with Mushroom Creamy Soup Recipe
This Roasted Chestnut with Mushroom Creamy Soup was created by coincidence, and it feels like winning the lottery.
The earthy flavor of brown mushrooms and lightly sweet, roasted chestnuts come together in a very delicious soup that is comforting and satisfying.
Enjoy the flavors of the season. Roasted chestnuts add subtle sweetness, while earthy mushrooms and a touch of smoked paprika create a rich umami base that’s simply very delicious.
Serve it with crusty bread, a dollop of creme fraiche, or savor it on its own. Let’s make this recipe.
Why you will love this Mushroom Creamy Soup
Smoky, earthy, and umami flavors – using fresh mushrooms, dried wild mushrooms, smoked paprika, and chestnuts create delicious layers of flavor.
Seasonal and versatile – chestnuts and mushrooms are essential fall and winter ingredients, making this delicious soup fall (no pun intended :)) perfectly in sync with the seasons.
Texture – whether you blend it smooth or leave it a bit chunky, this soup will taste amazing.
Ingredients, Variations and Substitutions
Chestnuts – the roasted and peeled chestnuts are the heart of this soup, bringing a buttery, nutty richness that pairs beautifully with the mushrooms. If you don’t have access to fresh chestnuts, vacuum-packed or jarred ones work well, and they save time on peeling! For a unique twist, hazelnuts could be an interesting substitute, though they’ll add a slightly sweeter, more pronounced nuttiness.
Mushrooms (fresh and dried) – a mix of fresh mushrooms, like cremini or button, and dried wild mushrooms create layers of earthy umami flavor. The dried mushrooms add a concentrated punch, while the fresh ones provide texture. If dried mushrooms aren’t available, double up on fresh ones and consider adding a splash of soy sauce or Worcestershire for depth.
Mushroom Water – this reserved soaking liquid from the dried mushrooms is a flavor goldmine. It infuses the soup with an intense, woodsy aroma, so don’t skip it! If you’re not using dried mushrooms, a mix of vegetable broth and a touch of liquid aminos can replicate that earthy boost.
Leek and celery – these aromatics offer a subtle onion-like flavor and freshness. If leeks are unavailable, you can swap them for a yellow onion, though the flavor will be sharper. Skip the celery if you’re not a fan.
Garlic – minced garlic adds a savory kick that deepens the soup’s complexity. If you’re out, a pinch of garlic powder can fill in, but fresh is best for that aromatic punch.
Bay Leaves and Thyme – these herbs bring an earthy aroma to the broth, tying the flavors together. If you don’t have fresh thyme, dried thyme will work (just use half the amount). In a pinch, rosemary can add a similar woodsy note but use it sparingly to avoid overpowering the soup.
Allspice Berries – warm spices add a subtle hint of complexity and tie beautifully into the smoky paprika. If you don’t have allspice, try a small pinch of ground clove or nutmeg as a substitute. Or skip it altogether if you want the soup to be purely savory.
Smoked Paprika – warming flavor! Regular paprika won’t have the same depth, but adding a drop of liquid smoke or a touch of chipotle powder can mimic it.
Vegetable stock – essential to form the soup’s base. If you want a richer flavor, mushroom stock is a fantastic upgrade, or you can make your own by simmering mushroom stems and aromatics.
White wine – just a splash of dry white wine brightens up the earthy flavors in this recipe. If you’re avoiding alcohol, a little white wine vinegar or lemon juice diluted with water can replicate that acidity.
Heavy Whipping Cream (HWC) – the cream rounds out the soup with a luxurious texture. Unsweetened cashew cream or coconut milk works beautifully for a dairy-free version, though the coconut may add a hint of sweetness. You can also use creme fraiche.
Salt and freshly ground black pepper – adjust to taste and as needed.
Olive Oil – is used to sauté the aromatics, while Butter intensifies the soup’s overall flavor.
Equipment you will need
- Large pot or Dutch oven
- Small bowl
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Immersion blender (optional)
- Fine mesh strainer ) optional to strain the mushrooms after soaking)
Top Tips for success with this recipe
Soak the dried mushrooms – allow the dried mushrooms to soak for at least 20–30 minutes in warm water to rehydrate fully. Don’t skip straining the soaking liquid through a fine mesh strainer or cheesecloth to remove any grit—it’s liquid gold for flavor! Click HERE for detailed instructions on how to rehydrate dried mushrooms.
Brown the mushrooms – take your time when sautéing the fresh mushrooms. Let them brown slightly before stirring; this caramelization adds a deep, savory layer to the soup. Crowding the pan will steam the mushrooms, so cook in batches if necessary.
Chop chestnuts – roughly chop the roasted chestnuts for a rustic, hearty texture. If you prefer a smoother soup, leave them whole since they’ll blend more easily with the immersion blender.
Balance the flavor – the allspice berries add a unique warmth, but use them sparingly to avoid overpowering the smoky and earthy notes. Remove the berries before blending to ensure a smooth consistency.
Add wine and let it simmer – when adding the wine, let it simmer for 2–3 minutes to cook off the alcohol. This step enhances the overall depth of flavor without any harsh aftertaste.
Don’t overdo the cream – a little heavy cream goes a long way. Add it at the end to adjust for the richness of the soup.
Adjust seasoning – taste the soup as it cooks and adjust the salt, pepper, and paprika to your liking. Remember that the flavors will intensify as the soup simmers and blends.
Blend to desired consistency – blend part of the soup for a creamy texture while leaving some chunks for a rustic feel.
Garnish – top the soup with fresh thyme leaves, a drizzle of olive oil, or a sprinkle of smoked paprika to enhance the flavor. For a little crunch, add roasted chestnut pieces or pretzel bun croutons.
Step-by-step instructions
- Place the dried wild mushrooms in a small bowl and cover them with hot water. Let them soak for 20–30 minutes.
- Once softened, strain the mushroom water through a fine mesh strainer or cheesecloth to remove any grit, and set the liquid aside.
- Chop the rehydrated mushrooms into small pieces and set them aside as well.
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the diced celery, thinly sliced leek, and minced garlic. Sauté for 4–5 minutes until softened and fragrant, stirring occasionally.
- Add the chopped fresh mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until they release moisture and brown.
- Stir in the rehydrated mushrooms and cook for another 2–3 minutes.
- Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Add the roasted and roughly chopped chestnuts to the pot. Stir to incorporate and let the soup simmer for another 10 minutes.
- Add the bay leaves, fresh thyme sprigs, allspice berries, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the reserved mushroom water and 4–6 cups of vegetable stock, depending on how thick you want the soup to be. Stir well.
- Bring the soup to a gentle simmer, cover it, and let it cook for 20–25 minutes.
- When done cooking, remove the bay leaves, thyme sprigs, and allspice berries. Let the soup cool slightly before blending.
- Use an immersion blender and puree the soup to your desired consistency. For a completely smooth soup, use a stand blender and work in batches.
- Stir in the heavy whipping cream and let the soup heat through for 2–3 minutes. Taste and adjust the seasoning with more salt, freshly cracked black pepper, or smoked paprika if needed.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of smoked paprika, or fresh thyme leaves. For extra texture, top with toasted chestnut pieces or pretzel bun croutons.
Best way to enjoy this Mushroom Creamy Soup recipe
Garnish – fresh herbs, a drizzle of olive oil, or a light sprinkle of smoked paprika for a pop of color or black pepper for the flavor. Chopped roasted chestnuts or croutons can add a delightful crunch.
Pair with a slice of rustic sourdough bread, warm baguette, garlic bread or herbed focaccia.
Side of wine – a glass of white wine, like a dry Chardonnay or Sauvignon Blanc, complements the earthy, smoky flavors of the soup. For red wine lovers, try a light Pinot Noir.
Side salad – a simple arugula salad or a beet and goat cheese salad pairs beautifully.
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Storage instructions, reheating
Storage
- Cool the Soup: Allow the soup to cool to room temperature before storing.
- Refrigerator: Transfer the soup to an airtight container and store it in the refrigerator for up to 4 days.
- Freezer: For longer storage, pour the soup into freezer-safe containers, leaving about an inch of space at the top to allow for expansion. It can be frozen for up to 3 months.
- Note: If you plan to freeze the soup, avoid adding the cream before freezing. Stir in the cream after reheating for the best texture.
Reheating instructions
Stovetop:
- Pour the soup into a pot and reheat over medium-low heat, stirring occasionally.
- Add a splash of vegetable stock or water if the soup has thickened too much.
Microwave:
- Place a single portion in a microwave-safe bowl. Cover loosely to prevent splatters.
- Heat on medium power for 1–2 minutes, stirring halfway through. Add more time if needed.
From Frozen:
- Thaw the soup overnight in the refrigerator, then reheat on the stovetop or in the microwave.
- If reheating directly from frozen, use low heat on the stovetop and stir frequently until thawed and warmed through.
If the soup has separated slightly (especially if it contains cream), whisk it vigorously while reheating to bring it back together.
Roasted Chestnut with Mushroom Creamy Soup
Equipment
- large pot or Dutch oven
- small bowl
- cutting board and knife
- wooden spoon or spatula
- measuring cups and spoons
- immersion blender
- fine mesh strainer
Ingredients
- 1.5 cups roasted chestnuts peeled
- 12 ounces mushrooms chopped
- 5 oz dried wild mushrooms
- ½ cup mushroom water
- 1 tbsp butter
- 1 tbsp olive oil
- 1 celery stalk diced
- 2 garlic cloves minced
- 1 leek sliced thinly
- 4 cups vegetable stock
- ¼ cup white wine
- 2 bay leaves
- 4-6 allspice berries
- 5-6 fresh thyme springs
- 1 tsp salt to taste
- ½ tsp smoked paprika
- 1 teaspoon freshly ground black pepper
- ⅓ cup hwc
- Splash of lemon juice and pinch of lemon zest garnish
Instructions
- Place the dried wild mushrooms in a small bowl and cover them with warm water. Let them soak for 20–30 minutes.
- Once softened, strain the mushroom water through a fine mesh strainer or cheesecloth to remove any grit, and set the liquid aside.
- Chop the rehydrated mushrooms into small pieces and set them aside as well.
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the diced celery, thinly sliced leek, and minced garlic. Sauté for 4–5 minutes until softened and fragrant, stirring occasionally.
- Add the chopped fresh mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the rehydrated mushrooms and cook for another 2–3 minutes.
- Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Add the bay leaves, fresh thyme sprigs, allspice berries, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the reserved mushroom water and 4–6 cups of vegetable stock, depending on how thick you want the soup to be. Stir well.
- Bring the soup to a gentle simmer, cover, and let it cook for 20–25 minutes, allowing the flavors to meld together.
- Add the roasted and roughly chopped chestnuts to the pot. Stir to incorporate and let the soup simmer for another 10 minutes.
- Remove the bay leaves, thyme sprigs, and allspice berries.
- Use an immersion blender to blend the soup to your desired consistency. For a completely smooth soup, use a stand blender, working in batches and being cautious with the hot liquid.
- Stir in the heavy whipping cream and let the soup heat through for 2–3 minutes. Taste and adjust the seasoning with more salt, pepper, or smoked paprika if needed.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of smoked paprika, or fresh thyme leaves. For extra texture, top with toasted chestnut pieces or croutons.
Notes
Nutrition
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Conclusion
Yes, you do need another soup recipe in your rotation. This delicious Chestnut and Mushroom Creamy Soup recipe is it. Make it anytime you crave earthy flavors and comfort.
Whether serving it as a cozy dinner or a festive starter, this dish will impress your family or guests. With rich umami flavor and simple preparation, this soup will become your favorite, I guarantee it.
FAQ
Can I use canned or jarred chestnuts instead of fresh or roasted ones?
Yes, canned or jarred chestnuts work well and save time. Just ensure they’re unsweetened and drained before adding them to the soup.
What type of mushrooms work best for this recipe?
A mix of cremini mushrooms, button, or wild type (like shiitake or porcini) enhances the soup’s flavor. Dried mushrooms add an extra layer of umami when rehydrated and their soaking liquid is used.
Can I make this soup dairy-free?
Absolutely! Substitute the heavy cream with coconut cream, cashew cream, or a splash of almond milk for a dairy-free alternative.
How do I make the soup more filling?
Add cooked wild rice, barley, or small pasta to make it heartier, or serve with crusty bread for dipping.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock adds a richer depth of flavor if you’re not aiming for a vegetarian dish.
What if I can’t find smoked paprika?
Substitute it with regular paprika and a drop of liquid smoke for a similar smoky flavor.
Can I make this soup ahead of time?
Definitely! The flavors deepen as it sits. Make it a day ahead and reheat gently, adding a splash of stock if it thickens.
How do I adjust the thickness of the soup?
For a thicker soup, blend more of it or stir in a slurry of cornstarch and water. For a thinner soup, add extra stock while reheating.
