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Rich Mushroom and Chestnut Soup
Prep Time
10 mins
Cook Time
15 mins

A rich mushroom and chestnut soup

Course: Soup
Cuisine: British
Keyword: chestnut, mushroom
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