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Mushroom and chestnut soup with thyme recipe

Mushroom and chestnut soup with thyme recipe

74 ratings

There's nothing more satisfying that sitting down to a steaming bowl of soup. This mushroom soup recipe combines Forestière and chestnuts mushrooms with plenty of fresh thyme, a dash of sherry and a dollop of crème fraîche for the ultimate comforting supper. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 370 calories / serving
  • Vegetarian


  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp chopped thyme
  • 400g (13oz) chestnut mushrooms, trimmed and sliced
  • 125 ml (4fl oz) dry sherry or white wine
  • 100g (3½ oz) cooked whole chestnuts
  • 900ml (1½ pints) vegetable stock
  • 200ml (7fl oz) creme fraiche, to serve

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    15g 75%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 10.6g Protein 4.7g Fibre 3.1g


  1. In a large pot, heat the olive oil. Add the onion, garlic and thyme, and fry for 5 minutes. Then add the mushrooms and a good teaspoon of salt.
  2. Cook on a high heat for about 5 minutes, until they have wilted. Pour in the sherry or white wine and sizzle for a few minutes. Add the chestnuts and stock and simmer for 15 minutes.
  3. Put the ingredients in a blender and whizz until smooth. Pour back into a clean pot and add half the crème fraîche. Stir through and warm. Serve in bowls with a dollop of crème fraîche.
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