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Mushroom & Chestnut Soup

Save yourself a little time and use vacuum-sealed and roasted chestnuts.


4 tablespoons butter

1-2 pounds white mushrooms, chopped

3 or 4 porcini mushrooms, sliced for later

2 leeks, sliced

1 carrot, sliced

1 celery, sliced

1 teaspoon minced rosemary

1-2 cups peeled roasted vacuum-packed chestnuts

4-6 cups chicken or vegetable stock

1 cup heavy cream


Sauté chopped mushrooms, leeks, carrot, celery, and rosemary over moderate heat until browned, about 10-15 minutes. Add the chestnuts and stock. Bring to a boil and then simmer over moderate heat until the chestnuts are tender, 30 minutes. Puree in a blender in batches and keep warm. Add the cream slowly.

In a separate skillet, sauté sliced mushrooms until lightly browned. Ladle the soup into bowls and garnish with the sautéed mushrooms.

If you're in the mood for soup that someone else makes, try our prepared foods Therapy Kitchens. We offer lower sodium soups and meals with reasonable delivery rates in Massachusetts.



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