A deep and earthy soup for wintry evenings
Some soups are light and bright, others are hearty and bold. This chestnut and mushroom soup falls squarely into the latter category. Thick, earthy, and enriched with thyme and a splash of sherry, it’s the kind of dish I crave when the frost is clinging to the windows and I want something that feels almost indulgent. The chestnuts bring sweetness, the mushrooms deliver savoury depth, and the sherry ties everything together with a nutty richness.
I first discovered the combination when a neighbour dropped off a bag of roasted chestnuts one December. Not knowing what to do with them, I paired them with mushrooms and thyme from the fridge, and I’ve never looked back. The way chestnuts melt into the soup is unique, giving it both body and a subtle sweetness. It’s not as sharp as my red lentil soup but it carries a depth that makes it perfect for winter.
This is one of those recipes that straddles everyday and special-occasion cooking. It feels perfectly at home as a solo supper with crusty bread, but it also makes an elegant starter for a festive dinner. When I’m planning my December menus, it often sits alongside recipes from my comforting autumn and winter soup collection because it’s a real crowd-pleaser.
If you enjoy soups with roasted flavours, you might also like my butternut squash soup. For something with a sweeter edge, the curried pumpkin soup is another favourite in my kitchen this season.
Ingredients for chestnut and mushroom soup
- 400 g cooked and peeled chestnuts (vacuum-packed or freshly roasted)
- 400 g chestnut mushrooms, sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 40 g unsalted butter
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 litre vegetable stock
- 100 ml dry sherry
- 150 ml double cream
- Sea salt and freshly ground black pepper
Ingredient notes
Cooked chestnuts are the backbone of this soup. Vacuum-packed chestnuts are widely available and save the hassle of peeling, though freshly roasted ones will add extra smokiness. They bring a subtle sweetness that balances the savoury mushrooms.
Chestnut mushrooms are ideal, as their flavour is deeper than button mushrooms. You could also use a mix of wild mushrooms for more complexity, though they can be pricier. Sherry isn’t essential, but it lifts the soup with a nutty depth that really elevates it.
Instructions
Heat olive oil and butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 10 minutes. Add mushrooms, thyme, and bay leaves, and cook until the mushrooms release their liquid and begin to brown, about 15 minutes.
Stir in the chestnuts, pour over the sherry, and let it bubble for 2–3 minutes to cook off the alcohol. Add stock, bring to a simmer, and cook for 25 minutes. Remove bay leaves and thyme sprigs, then blend until smooth. Stir in cream, season generously, and reheat gently before serving.
Cooking techniques explained
Allowing the mushrooms to brown before adding the liquid builds the base flavour. If you rush this stage, the soup will taste flat. Caramelisation is what gives the mushrooms their umami punch, so patience is key.
Blending the chestnuts with the mushrooms creates a naturally thick and creamy texture. Passing the soup through a sieve after blending makes it extra smooth, which can be worth the effort if you’re serving it at a dinner party.
What to serve with chestnut and mushroom soup
A slice of sourdough or walnut bread works perfectly, especially toasted and spread with butter. The nutty notes of the bread echo the chestnuts in the soup. For a more elegant service, I like to top bowls with a swirl of cream, extra thyme leaves, and a drizzle of truffle oil. It’s the kind of flourish that makes the dish fit seamlessly into a festive menu.
Wine and beer pairings
A Pinot Noir with its earthy, cherry notes complements both chestnuts and mushrooms beautifully. A full-bodied white Burgundy is also a fine choice, its buttery finish balancing the richness of cream and sherry. As for beer, a porter adds roasted depth that matches the mushrooms, while a Belgian dubbel pairs its caramel notes with the chestnuts. Both options feel warming on a cold night.
Frequently asked questions
Can I make this soup without sherry?
Yes, you can replace it with a splash of apple juice for sweetness or just increase the stock. If you want another recipe that works well without alcohol, try my butternut squash soup.
Can I freeze chestnut and mushroom soup?
Absolutely. Let it cool completely, portion into containers, and freeze for up to 3 months. Reheat gently, adding a splash of stock if needed.
What mushrooms are best for this recipe?
Chestnut mushrooms are ideal, but you can mix in shiitake, porcini, or oyster mushrooms for more depth.
Is this soup vegetarian?
Yes, as long as you use vegetable stock and check that the sherry you choose is vegetarian-friendly.
Tips for success with chestnut and mushroom soup
Don’t skimp on seasoning. Both chestnuts and mushrooms need a good dose of salt and pepper to bring out their best. Taste at every stage and adjust as needed. When blending, allow the soup to cool slightly if using a jug blender. Hot liquids expand quickly and can cause spills. A hand blender is safer and less messy.
Recipe variations
For a vegan version, skip the cream and use coconut cream or oat cream instead. They bring richness without dairy and blend beautifully with mushrooms. For an extra luxurious twist, add a drizzle of truffle oil or top with sautéed wild mushrooms before serving. It adds a layer of texture and aroma.
Storage and reheating chestnut and mushroom soup
Store in the fridge for up to 4 days in an airtight container. Reheat gently on the hob, stirring to prevent sticking. This soup also freezes very well for up to 3 months. Defrost overnight in the fridge before reheating.
Rich Chestnut and Mushroom Soup with Thyme and Sherry
Ingredients
- 400 g Chestnut vacuum-packed or freshly roasted
- 400 g Chestnut Mushrooms sliced
- 1 Onion large, finely chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil extra virgin
- 40 g Butter unsalted
- 2 sprigs Fresh thyme
- 2 Bay Leaves
- 1 l Vegetable stock
- 100 ml Sherry dry
- 150 ml Double cream
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 10 minutes. Add mushrooms, thyme, and bay leaves, and cook until the mushrooms release their liquid and begin to brown, about 15 minutes.
- Stir in the chestnuts, pour over the sherry, and let it bubble for 2–3 minutes to cook off the alcohol. Add stock, bring to a simmer, and cook for 25 minutes. Remove bay leaves and thyme sprigs, then blend until smooth. Stir in cream, season generously, and reheat gently before serving.