Cream of Mushroom and Chestnut Soup

ThermoHubby John and I love mushrooms. We love the woody taste and we love how versatile mushrooms are. Even better, it appears that mushrooms are a super food to keep you young. And they are a source of selenium, which protects our skin from sun damage. Cool 😉

Friends and I foraged for mushrooms in the French woodlands and brought home this fabulous haul of super foods

Friends and I foraged for mushrooms in the French woodlands and brought home this fabulous haul of super foods

One of our favourite ways to eat mushrooms is simply twice-cooked in olive oil and a bit of butter, with some salt and pepper and a few sprigs of fresh tarragon. Just sauté them in olive oil until they release their liquid, transfer to absorbent paper to drain, then sauté again in a knob of butter until just browned and crispy. Superb! Another favourite mushroom recipe is this luscious Cream of Mushroom and Chestnut Soup, a deep and earthy combination of two fabulous autumn foods. I’m particularly attached to this recipe because I can make it with mushrooms and chestnuts that I have foraged myself! 

It's easy to turn my favourite super food into this delicious Mushroom and Chestnut Soup, thanks to our trusty friend the Thermomix

It’s easy to turn my favourite super food into this delicious Mushroom and Chestnut Soup, thanks to our trusty friend the Thermomix

 

 

 

These gorgeous spheres of earthy goodness are very satisying to forage in the autumn woods

These gorgeous spheres of earthy goodness are very satisying to forage in the autumn woods

 

 

 

 

 

 

 

 

 

 

 

Cream of Mushroom and Chestnut Soup
Serves 4
A deep and earthy soup made from two of my favourite ingredients, mushrooms and chestnuts. Use chicken stock for extra flavour or vegetable stock for a vegetarian treat. Absolutely gorgeous!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Proportions for TM5
  1. 30 g dried mushrooms
  2. 500 g boiling water
  3. 2 garlic cloves
  4. 30 g olive oil
  5. 1 large onion or 2 medium shallots
  6. 1/4 to 1/2 tsp salt
  7. several grinds of black pepper
  8. 500 g fresh mushrooms, such as chestnut, porcini or white button
  9. 100 g vacuum packed chestnuts
  10. 600 g chicken or vegetable stock
  11. 125 g single cream
  12. Juice of 1 lemon
Proportions for TM31
  1. 25 g dried mushrooms
  2. 400 g boiling water
  3. 2 small garlic cloves
  4. 25 g olive oil
  5. 1 medium onion or 2 small shallots
  6. 1/4 to 1/2 tsp salt
  7. several grinds of black pepper
  8. 400 g fresh mushrooms, such as chestnut, porcini or white button
  9. 80 g vacuum packed chestnuts
  10. 500 g chicken or vegetable stock
  11. 100 g single cream
  12. Juice of 1/2 a lemon
  13. Chives or tarragon to garnish
Instructions
  1. Place the dried mushrooms in a small mixing bowl, cover with boiling water and leave to soak.
  2. Peel the garlic 4 seconds/Speed 4 1/2 / Reverse blade function. Remove skins and tip out peeled cloves.
  3. Weigh chestnuts and fresh mushrooms into TM bowl. Chop 10 seconds/Speed 5 using the Thermomix spatula through the hole in the lid to ensure all the ingredients reach the blades. Tip out and reserve; there's no need to wash the bowl.
  4. Add oil, garlic and onion or shallot to TM bowl and chop 3 to 4 seconds/Speed 5. Scrape down sides of bowl with spatula and sauté 100° C/5 minutes/Speed Spoon.
  5. Drain the rehydrated mushrooms (reserve the liquid), add them to TM bowl and chop 5 seconds/Speed 4. You will note the soft start from your hot bowl.
  6. Add reserved chopped fresh mushrooms and chestnuts, salt and pepper, stock and strained mushroom liquid. Cook 100° C/8 minutes/Speed 2.
  7. Blend 30 seconds/Speed 8. Add cream and lemon juice and cook 100° C/4 minutes/Speed 2.
  8. Mix 5 seconds/Speed 4, then serve in warm bowls and garnish if desired with chopped chives or tarragon.
Notes
  1. The dried mushrooms in this recipe really add depth of flavour to this earthy soup, and the lemon juice lifts the entire soup to new levels. The chestnuts soften the combined effect and add a voluptuousness to this super soup.
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4 Comments

  1. Madame Thermomix

    3 April 2017 at 09:23

    So glad you liked this delicious Mushroom and Chestnut Soup, Gemma! Even without the added depth of dried mushrooms, the taste with a selection of mushrooms is lovely, isn’t it? Thanks for your comment and happy Thermomix cooking. See you back again soon!

  2. Gemma

    3 April 2017 at 03:23

    Thank you so much for this recipe. We have a big bowl of chestnuts fresh from our garden, so made this soup last night – it was absolutely delicious!! Our local supermarket didn’t have dried mushrooms (we live in a small country town) so we substituted that with a tray of some exotic mushrooms, and it was still lovely. I’ll definitely be making this whenever our chestnut tree lets us. Thanks again

  3. Madame Thermomix

    21 March 2017 at 11:10

    Thanks so much for taking the time to comment, Lesley. This is a truly delicious soup and I hope you enjoyed it. Since the capacity of the TM5 bowl is 10% greater than the TM31 bowl, it is very important not to overload your TM31 for blending soups and such, and I thought it would be useful to give quantities for both. I’m happy you think so, too 😉

  4. Bods

    14 October 2016 at 21:41

    Going to try this over the weekend – sounds delicious. I do appreciate that you do quantities for both models of Thermomix.

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