Creamy Chestnut & Savory Shrooms Soup

Kim Biegacki


Wow, if you love chestnuts and shrooms you will love this combination. It is definitely a very rich and savory satisfying bowl of soup. The touch of black truffle butter gives it another dimension of flavor. This could be served as an appetizer in shooter glasses and be a wonderful addition to a larger meal or just by itself with some fresh baked rolls like I had. I want to make this for the holidays this year as well.

I hope you enjoy my combination of flavors in this savory soup.

~~~(Thanks to Sherri Logan Williams for introducing me to truffle love! XOXO)

★★★★★ 3 votes
4 - 6 servings
10 Min
35 Min
Stove Top


1 Tbsp
16 oz
mushrooms, white or baby bellas sliced
3 bag(s)
roasted and peeled chestnuts (approx 1 lb)
4 c
vegetable broth
1 tsp
granulated garlic or a few cloves of fresh garlic minced
3/4 - 1 tsp
rosemary, powdered - penzeys
3/4 - 1 tsp
fennel seed, ground - penzeys
1/2 tsp
black pepper
1/8 tsp
freshly grated nutmeg
1/4 c
sherry or marsala wine (optional)
3/4 c
half and half
1 - 2 Tbsp
black truffle butter
salt to taste


a few sliced mushrooms or crushed chestnuts and fresh cracked pepper


1Lightly brown the chestnuts Cook approx 5 - 7 minutes, till tender. Pour it all into pot with broth and cook on medium heat.
2Saute your shrooms in a tbsp of butter and then add your 1/2 cup of finely minced onions and cook till tender. Then, add to your pot of broth and chestnuts. Now add your spices and wine, cook on medium heat for approx 15 minutes, stirring occasionally. Now, you will want to blend with a blender stick or in your blender till smooth. Add back to your pot and add your cream and truffle butter. Taste and season with salt if necessary.
3This is the chestnuts and truffle butter I used.
4Now you are ready to serve and garnish with shrooms and pepper.

About this Recipe

Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian