Roasted-Chestnut Soup with Wild Mushrooms

This rich, flavorful soup has a slightly nutty taste and a soft, creamy texture. Note that you may use store-bought, preroasted chestnuts, which come vacuum-packed in jars. However, in our testing, we found that freshly roasted chestnuts tasted best. To roast chestnuts, cut an x through the flat bottom of each nut (this helps with peeling later). Toss chestnuts with salt, pepper, and ⅓ cup canola oil. Spread chestnuts on a baking sheet and roast at 425° until tender, about 25–35 minutes. Return chestnuts to the bowl, toss, and cover bowl tightly with plastic wrap. Cool; then peel.


3 cups roasted, peeled chestnuts, divided
4 tablespoons salted butter, divided
1 small onion, chopped fine
1 carrot, peeled and diced
10 sprigs fresh thyme, chopped
4-1/2 cups chicken stock
11/2 cups heavy or light cream
Kosher or sea salt
Freshly ground black pepper
1 cup fresh (or reconstituted dried) wild mushrooms, such as porcini, black trumpet, or chanterelle


Chop chestnuts and set aside.

Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion and carrot and cook until tender, 8–10 minutes.

Add thyme and stir briefly.

Add chicken stock, heavy cream, and 2½ cups chopped chestnuts. Season to taste with salt and pepper. Then simmer 20–25 minutes.

Purée in batches in a blender until smooth. Adjust seasoning to taste if necessary.

While soup is simmering, sauté mushrooms in 2 tablespoons butter over high heat, until slightly crispy but still tender, 8–10 minutes. Set aside.

Pour soup into bowls. Garnish with the remaining chestnuts and mushrooms. Serve hot.

Cooking & Recipes


6 servings

Preparation Time: 

35 minutes

Start to Finish Time: 

50 minutes

Preparation Method


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