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–+ servings
Wine with food Cream of chestnut soup with wild mushrooms and Viognier at the French country house

Chestnut cream soup with roasted wild mushrooms

This chestnut cream soup with roasted wild mushrooms combines creamy elegance and earthy autumn flavors. The sweetness of the chestnuts meets the roasted aromas of the mushrooms and the spice of fresh herbs. A warming dish that is perfect for autumn evenings and becomes a culinary experience with the right wine accompaniment.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Fall Cuisine, Soup
Cuisine European, French
Servings 2 Servings
Calories 420 kcal

Cooking utensils

  • 1 Large pot
  • 1 Pan
  • 1 Blender or mixer
  • 1 Cutting board & knife

Ingredients
  

  • 200 g Chestnuts Pre-cooked or vacuum-packed
  • 150 g Mixed wild mushrooms z. e.g. porcini mushrooms, chanterelles
  • 1 Small shallot
  • 1 Garlic clove
  • 500 ml Vegetable broth
  • 100 ml Cream
  • 1 Tbsp butter
  • 1 1 tbsp olive oil
  • 1 sprig of fresh thyme
  • Salt & pepper

Preparation
 

  • Finely chop the shallot and garlic and sauté in butter.
  • Add the chestnuts, fry briefly and pour in the vegetable stock.
  • Simmer for approx. 15 minutes, then puree and stir in the cream.
  • Season to taste with salt and pepper and keep warm.
  • Clean the mushrooms and sauté well in olive oil with thyme.
  • Pour the soup into bowls, garnish with fried mushrooms and serve immediately.
  • Recommended sides:
  • Crispy baguette
  • Lamb's lettuce with walnuts
  • Fried polenta thalers

Nutritional values per portion

Calories: 420kcalCarbohydrates: 38gProtein: 9gFat: 24g
Keyword Chestnuts, Fall recipes, Soup, Viognier, Wild mushrooms, Wine and food
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