Porcini-and-Chestnut Soup Recipe

Name: Porcini-and-Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 4 cups boiling water; 4 tablespoons unsalted butter; 1 pound white button mushrooms, thinly sliced; 2 medium leeks, white and tender green parts only, thinly sliced; 1 carrot, thinly sliced; 1 celery rib, thinly sliced; 1 teaspoon minced rosemary; 1 1/2 cups peeled roasted vacuum-packed chestnuts; 3 cups chicken stock; Salt; Freshly ground pepper; 1 cup heavy cream; 2 tablespoons extra-virgin olive oil; 4 ounces fresh porcini or cremini mushrooms, thinly sliced

Servings: persons

1 ounce dried porcini mushrooms
4 cups boiling water
4 tablespoons unsalted butter
1 pound white button mushrooms, thinly sliced
2 medium leeks, white and tender green parts only, thinly sliced
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 teaspoon minced rosemary
1 1/2 cups peeled roasted vacuum-packed chestnuts
3 cups chicken stock
Salt
Freshly ground pepper
1 cup heavy cream
2 tablespoons extra-virgin olive oil
4 ounces fresh porcini or cremini mushrooms, thinly sliced

1
In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes.
2
Remove the mushrooms.
3
Strain the liquid into a bowl through a sieve lined with a moistened paper towel.
4
Rinse the porcini to remove any remaining grit and finely chop.
5
In a saucepan, melt the butter.
6
Add the chopped porcini, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes.
7
Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot.
8
Add 3 cups of the strained porcini soaking liquid and season with salt and pepper.
9
Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes.
10
Add the cream and let cool slightly.
11
Puree in a blender in batches and keep warm.
12
In a skillet, heat the oil.
13
Add the sliced porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 6 minutes.
14
Ladle the soup into bowls and garnish with the sauteed porcini.

2839

kcal

Calories

288

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 4 cups boiling water, 4 tablespoons unsalted butter, 1 pound white button mushrooms, thinly sliced, and more.

Yes, Porcini-and-Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porcini-and-Chestnut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions