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Mushroom & Chestnut Soup

Mushroom soup is given a flavour boost by dried porcini alongside the usual fresh mushrooms, while chestnuts add a sweet nuttiness. Add bacon for smokiness or leave out for a vegetarian soup.

Course Appetizer, Soup, Starter, Lunch, Light Meal
Cuisine British
Cook Time 45 minutes
Servings 2 generously
Author Moorlands Eater

Ingredients

  • 15 g dried porcini mushrooms
  • 0.5 tbsp olive oil
  • 1 rasher smoked streaky bacon, chopped optional
  • 15 g butter increase to 20g if not including bacon
  • 2 medium onions roughly chopped
  • 1 stick celery roughly chopped
  • salt & pepper to taste
  • 200 g mushrooms roughly chopped
  • 2-3 cloves garlic finely chopped
  • 1 tsp dried thyme
  • 180 g cooked chestnuts roughly chopped
  • 700 ml stock
  • 1 tbsp Balsamic vinegar, mushroom ketchup or Worcestershire sauce
  • 50 ml double cream

To Serve (optional)

  • 2 mushrooms sliced & fried in butter
  • 2 tbsp Stilton cheese crumbled
  • 1 tbsp fresh herbs, e.g. parsley, chives finely chopped
  • 2 tsp truffle oil

Instructions

  1. Put the dried porcini in a small bowl and cover with boiling water from a kettle. Set aside.

  2. If including bacon:

    Heat the oil in a saucepan and add the chopped bacon. Cook until starting to brown then add the butter.

    If not including bacon:

    Heat the oil and butter in a saucepan.

  3. Add the onions and celery to the pan, season with a little salt and pepper and cook until they are starting to soften and brown (10-15 min).

  4. Meanwhile, drain the porcini mushrooms, but save the soaking liquor. Chop the porcini finely.

  5. Add the fresh mushrooms and the porcini to the pan, season with a little salt and pepper again plus the thyme. Cook, stirring regularly until the fresh mushrooms are starting to brown.

  6. Stir in the chopped chestnuts until they are well combined with the rest of the ingredients.

  7. Add the stock, the Balsamic, mushroom ketchup or Worcestershire sauce and the porcini soaking liquor (leave the last bit in the bottom of the bowl as it's usually gritty).

  8. Put on a lid, bring to a boil then reduce the heat so that the soup gently simmers.

    Simmer for 15 min.

  9. Using a stick blender, off the heat blitz the soup but don't make it entirely smooth.

  10. Stir in the cream and gently reheat if necessary.

  11. Divide the soup between bowls and top with any or all of the serving suggestions.

Recipe Notes

Mushroom & Chestnut Soup should keep for three days in the fridge. Or freeze once cold.