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Chestnut & Mushroom Cream Soup

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Warm up with a bowl of Chestnut & Mushroom Cream Soup, where the earthy flavors of mushrooms blend perfectly with the sweetness of roasted chestnuts. This creamy, comforting soup is not only simple to make but also creates an impressive dish for any gathering. Perfect for chilly evenings, it guarantees to please your taste buds and warm your soul.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, chopped
  • 8 ounces shiitake mushrooms, chopped
  • 1 cup roasted chestnuts, roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or coconut cream for vegan)
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
  2. Add the chopped mushrooms and roasted chestnuts to the pot. Sauté until the mushrooms are tender and slightly browned.
  3. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes to allow flavors to meld.
  4. Use an immersion blender or transfer the mixture to a blender to blend until smooth.
  5. Return the blended soup to low heat, stir in heavy cream, and season with salt, pepper, and fresh thyme. Heat through.
  6. Serve hot, garnished with additional thyme or a drizzle of olive oil if desired.

Nutrition

Keywords: - For added depth of flavor, consider using wild mushrooms such as chanterelles or porcini. - To make this soup vegan-friendly, substitute heavy cream with coconut cream or cashew cream. - Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.

Find it online: https://cookedtotaste.com/creamy-chestnut-mushroom-soup-a-cozy-delight/