Rich Chestnut and Mushroom Soup with Thyme and Sherry

This chestnut and mushroom soup combines earthy mushrooms, sweet chestnuts, thyme, and sherry into a deeply comforting bowl. Creamy, indulgent, and perfect for festive tables, it balances savoury and sweet, creating a warming dish ideal for December nights or celebratory suppers.

Course Soup, Starter

Cuisine British, European

Keyword chestnut soup, festive recipe, mushroom soup, thyme sherry, winter comfort

Prep Time 10

Cook Time 30

Servings Servings

Calories 370

Author Kitchen Team @ Spooning and Forking

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.

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.

Nutrition