Chestnut Mushroom Soup
Cozy Up with Creamy Chestnut Mushroom Soup
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. And this Chestnut Mushroom Soup is exactly what you need! It’s rich, earthy, and surprisingly easy to make. Forget complicated recipes – this one comes together in under an hour, delivering a restaurant-quality experience right in your kitchen.
This soup is a beautiful blend of savory mushrooms and sweet chestnuts, creating a flavor profile that’s both sophisticated and comforting. It’s perfect as a starter for a festive dinner, a light lunch, or a cozy weeknight meal. The subtle sweetness of the chestnuts balances the earthiness of the mushrooms beautifully, and the broth-like consistency (which you can easily adjust!) makes it incredibly satisfying.
What makes this Chestnut Mushroom Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
- Flavorful & Comforting: A delicious blend of earthy and sweet flavors.
- Versatile: Enjoy it as a starter, lunch, or light dinner.
Tips for the Best Soup:
- Browning is Key: Don’t rush the mushroom browning process! This is where a lot of the flavor develops. Allowing the mushrooms to get nicely browned will deepen the overall taste of the soup.
- Adjust the Consistency: If you prefer a thicker soup, simply let it simmer longer to reduce the liquid. Alternatively, you can blend a portion of the soup with an immersion blender for a creamier texture.
- Chestnut Options: Pre-cooked, vacuum-packed chestnuts are a huge time-saver. You can find them in most grocery stores. If you’re using fresh chestnuts, you’ll need to roast and peel them first.
- Stock Choice: Chicken stock adds a lovely richness, but for a vegan option, use vegetable stock or a combination of almond milk and water.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is a must! A simple green salad also makes a lovely accompaniment.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients of your stock to ensure it doesn’t contain any gluten.
Q: Can I add any herbs or spices?
A: Definitely! A sprig of thyme or a pinch of nutmeg would be delicious additions. A dash of sherry at the end also adds a nice touch.
Get ready to enjoy a bowl of pure comfort! This Chestnut Mushroom Soup is sure to become a new favorite in your kitchen.
Chestnut Mushroom Soup
Ingredients
- 4-6 tbsp olive oil
- 2 large onions diced
- 6 cloves garlic crushed
- 16 oz white mushrooms sliced
- 10.5 oz cooked chestnuts sliced (in a bag)
- 4 tbsp white wine
- 2 tbsp onion soup mix
- 6 cups chicken stock or almond milk/almond milk water combo
Instructions
- Heat olive oil in a saucepan over medium-low heat. Add onions and cook until soft, 5-7 minutes. Add garlic and mushrooms and cook until mushrooms are completely soft and browned, at least 20 minutes.
- Add chestnuts and wine and cook for 2 minutes. Stir in onion soup mix. Add chicken stock and bring to a boil. Lower heat and simmer for 20 minutes.
- Using an immersion blend, blend the soup a bit but not too much. The soup will be a more broth-like consistency at this point. Let it continue to cook if you prefer it thick and creamy.
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