Mushroom Porcini & Chestnut Soup

Rich Mushroom & Chestnut Soup

Whilst out walking recently, I collected a small quantity of chestnuts. I had in mind to photograph them as they were and then to prepare a number of recipes with them. This mushroom porcini & chestnut soup recipe is the first of those. Delicious and very easy to make! This quantity will serve 2 for a main course lunch or 4 as a starter.  Also check out the tips in the recipe instructions for how to cook chestnuts and peel them easily!

Rich Mushroom & Chestnut Soup

Rich Mushroom and Chestnut Soup

A rich mushroom and chestnut soup

Course Soup
Cuisine British
Keyword chestnut, mushroom
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people as a main course
Calories 225 kcal
Author elspeth


  • 15 g dried porcini mushrooms soaked in 300 ml boiling water
  • 1 tbsp olive oil
  • 1/2 small onion chopped
  • 1 clove garlic sliced
  • 300 g closed cup mushrooms sliced
  • 10 chestnuts peeled (see tip below)
  • 300 ml vegetable stock
  • 2 sprigs fresh thyme
  • 60 g full fat strained Greek yogurt (such as Fage 5%)


  1. Start by soaking the porcini mushrooms in 300 ml boiling water

  2. Gently fry the onion and garlic in olive oil in a saucepan and for a few minutes till soft

  3. Add the sliced mushrooms, chestnuts and the soaked porcini mushrooms including their soaking liquid to the pan

  4. Add the vegetable stock and herbs and cook for a further 5-10 minutes

  5. Blend till smooth, adding more stock if necessary to achieve the desired thickness

  6. Remove from the heat and allow to cool for a minute or two and stir in the thick Greek yogurt

  7. Garnish as desired

How to Peel Chestnuts

  1. Quickly and easily peel the chestnuts by cutting them in half and placing them cut side down on a microwaveable plate with a splash of water. Heat in microwave for between 1 and 2 minutes

  2. As soon as they are cool enough to touch, squeeze the chestnuts out of the shells and they should come out leaving the skins behind too. Any that don't squeeze out, scoop them out with a small teaspoon