Chestnut and mushroom soup

A quick and easy recipe to make delicious chestnut and mushroom soup.  We made this for lunch at the weekend on our 2 Day Fruits & Fungus Forage.  The photo below is Milly, Megan and Sam foraging for field mushrooms on a somewhat windswept morning!

chestnut and mushroom soup


Serves 4

  • Olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 sticks of celery, chopped
  • 1 large carrot, diced
  • 1 leek, finely sliced
  • 250g of chopped mushrooms (we used foraged field mushrooms and fairy ring champignons but shop bought mushrooms will work just as well)
  • 250g of chestnut puree
  • Flat leaf parsley
  • 750 mls of vegetable stock

How to make chestnut and mushroom soup

Whilst you can buy chestnut puree, it’s fun to make your own.  To make the mushroom puree:

  • Score the tops of freshly picked chestuts and simmer in milk for about 30 minutes, or until the chestnuts have softened
  • Strain the chestnuts but keep any milk that’s left over
  • Peel the chestnuts and puree in a food processor
  • Add the remaining milk until you get the right consistency

Once you’ve made the puree:

  • Fry the onions, garlic, celery, carrot and leek for 5 minutes
  • Add the chestnut puree, mushrooms and vegetable stock
  • Simmer for 20 minutes
  • Blend with a hand blender

chestnut and mushroom soup

You can see loads of photos from our foraging courses on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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