This rich and creamy Vegan Mushroom and Chestnut Soup is perfect as an elegant starter for Christmas Dinner or Thanksgiving or why not have it as cozy lunch for any time during the winter months when you want a pick-me-up!
Made with cooked sweet chestnuts, along with a rich combination of fresh mushrooms and dried mushrooms, this silky soup is perfect as an appetizer for cold days. You can choose to serve it in a giant bowl, or even in little mini bowls or shots for a fabulous wintery canape.
Serve it up with some toasted bread or why not make some yummy Vegan Garlic Knots like these ones From The Comfort of My Bowl. And if you love mushrooms as much as I do, you should definitely check out my Stuffed Vegan Portobello Mushrooms!
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🍄Ingredients
Read through the ingredient list below for this Creamy Chestnut and Mushroom Soup, which helps to explain why I have chosen certain ingredients, plus also explain regional variations in names and varieties you can use. Check the recipe card for exact quantities.
- Chestnut/Cremini Mushrooms: These are the standard mushroom that you buy in a large pack in the grocery store or market. Depending on where you are from these can be called Chestnut Mushrooms, Cremini or Baby Bella Mushrooms. You can also choose white mushrooms or a combination.
- Cooked Chestnuts: Either purchase pre-packed chestnuts in a packet or jar (in the UK I buy the ones from Merchant Gourmet). Alternatively you can roast or cook your own chestnuts: I make my own Roasted Chestnuts in the Airfryer which are a great and easy way to cook them.
- Dried Wild Mushrooms: Depending on what is available to you. Dried mushrooms give an intensely mushroom depth of flavour that is unbeatable. You can choose mixed wild mushrooms, or just porcini mushrooms.
- Potatoes: A floury or all purpose type of potato is best for this soup as they gives a creamy texture without needing to use cream or dairy. UK: Choose Maris Piper or King Edward or similar. In the USA choose russet potatoes or red potatoes.
- Banana Shallots or White Onions: choose whatever you have available. The onion family are good friends with mushrooms, so you could even substitute for green onions or leeks for a milder flavour.
- Fresh Garlic Cloves: Fresh garlic really does make a difference to this recipe. If you don't like to chop garlic, then try some of the frozen or pre-chopped variety rather than garlic powder.
- Marsala Wine: marsala is a sweet fortified wine that pairs particularly well with mushrooms and chestnuts. You can choose to omit this, use white wine or see the substitutions list below for making this alcohol free.
- Thyme: fresh is nicest, but you can also use dried. If you want you can also add a bay leaf or two.
- Vegetable Broth Choose to use a pre-made cube or powder, or home made vegetable broth.
- Vegan Worcestershire Sauce: This adds a little savoury kick. You can also substitute a little soy sauce or tamari.
- Olive Oil: A little olive oil is added to the pan to help sauté the onions and garlic.
- Black Pepper: freshly ground black pepper to taste!
- Flakey Sea Salt: I like Maldon sea salt, but you can also use kosher salt.
- Red Pepper Flakes (Optional) : If you want a little kick, add some red pepper flakes.
- Oat or other plant-based single cream (Optional): to serve drizzled on top. You can also add some to the final soup if you want an extra creamy soup.
See recipe card for quantities.
👩🍳Instructions
Start the cooking process for this creamy vegan mushroom soup by adding the dried wild mushrooms to some boiling water and leave to rehydrate and infuse. You'll want them and their liquid!
1-4. Start by preparing the vegetables by peeling and chopping the potatoes. Clean the mushrooms with a damp cloth and roughly chop- you don't need to chop them finely. Finely dice the shallots/onion and the fresh garlic.
5. In a large saucepan or Dutch Oven, sauté the onion and garlic over medium-high heat until softened in a tablespoon of olive oil. Add the mushrooms and cook until they reduce down. About 10 minutes.
6. Now add the cubed potatoes and the herbs.
7. Add the dried mushrooms in with their mushroom 'tea' hot water.
8. Add the marsala wine and leave to simmer. Add vegetable stock as needed. Reserve some stock for later.
9.Add in the cooked chestnuts and keep cooking the soup until the potatoes are fully cooked through.
10. Use a hand /immersion blender to whizz the soup up until it is very well blended. (Or let cool a bit and carefully use a high speed jug blender)
10. Return the mushroom soup to the saucepan (if needed) then reheat through over a low heat. If you want an extra creamy soup, add some oat cream here. You can also add a little extra stock if the soup is too thick.
Be careful when reheating the blended soup, as it will splutter and plop (technical term) as it simmers.
Hint: Fry some slices of mushrooms in a little garlic oil and garnish the soup with them, along with some extra crumbled up chestnuts and some oat or soya cream to finish. Serve with crusty bread for dunking!
🌶️Substitutions & Variations
This chestnut and mushroom soup uses simple ingredients, but you can substitute some if you have extra dietary needs or want can't find certain ingredients.
- Alcohol Free or No Wine: If you don't want to use alcohol or wine in this recipe, use 2 tablespoons of apple cider vinegar or balsamic vinegar mixed with 2 teaspoons of sugar in with 2 tablespoon water. This helps provide the acidity and sweetness that wine would provide to balance the flavours of the soup.
- Other mushroom varieties: you can make this soup with any combination of mushrooms. Shitake or porcini mushrooms will add extra depth of flavor, while white button mushrooms are mild and less intense.
- Other fresh herbs: Fresh parsley or fresh dill would both be delicious to stir through or top the soup.
- No chestnuts: Why not try this Potato and Mushroom Soup recipe instead!
🔪Equipment
To make this soup, you'll need a dutch oven or large heavy saucepan for cooking the soup, then an immersion blender or high speed blender to whizz the soup up to make it lovely and creamy.
🥫Storage
This cozy chestnut and mushroom soup can be made ahead of time, which makes it perfect as an elegant starter for Christmas or Thanksgiving. To store, put it in an airtight container then pop in the fridge for up to 5 days. Alternatively freeze leftover soup for up to three months. I suggest freezing the soup in one or two person portions. To reheat, just simmer in a pot on the stove from frozen. Add a little extra broth or water if the soup is too thick. For best results, heat over a low heat, and stir frequently so you don't get any hot spots.
❗Top tip
Be careful when reheating the soup after blending it up, as once it's thick it can splutter and spit if heated without lid on.
❓FAQ
Yes, chesnuts need to be cooked before eating. You can choose to roast or boil them, before removing their tough outer layer. They can then be used in soups, stews and desserts.
Choose to use oat cream, soy cream or coconut cream in soup in place of dairy cream, according to your personal preference. It is best to stir them in and heat through just before serving.
More Mushrooms!
Are you a mushroom lover? Try my other mushroom recipes!
Make this a full meal:
Why not serve a zesty salad alongside this cozy soup.
📖 Recipe
Creamy Vegan Mushroom and Chestnut Soup
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Soup
- 1000 g (2 ⅕ lb) Chestnut Mushrooms (cremini mushrooms)
- 20 g (⅕ cups) dried porcini or wild or Shitake Mushrooms
- 400 ml (1 ⅔ cups) warm water
- 150 g (⅔ lb) floury potatoes (such as maris piper or russet)
- 180 g cooked chestnuts
- 180 ml (¾ cups) marsala wine
- 150 g (⅓ lb) banana shallots (around 3 or a white onion)
- 2 teaspoon thyme (fresh or dried)
- 500 ml (1 cups) vegetable stock
- ½ teaspoon Chilli flakes ((optional))
- 1 tablespoon Vegan Worcestershire sauce (or soy sauce/tamari)
- 6 cloves garlic
- 1 tbs Olive Oil
- 1 teaspoon black pepper
- Sea Salt to taste
- 100 ml (3/7 cups) plant based cream (eg oat cream- OPTIONAL)
Instructions
- Crumble the dried mushrooms into the warm water and leave to infuse.20 g dried porcini or wild or Shitake Mushrooms, 400 ml warm water
- Finely chop the garlic and onion/shallot. Peel and dice the potatoes.
- Clean the mushrooms by wiping with a damp cloth and roughly chop.
- Sauté the onion and garlic in the tablespoon of olive oil in a large saucepan until translucent, then add the mushrooms.150 g banana shallots, 6 cloves garlic, 1 tbs Olive Oil
- Cook the mushrooms over a medium heat until they release their juices and cook down.1000 g Chestnut Mushrooms
- Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little. (add chilli flakes here too if using)150 g floury potatoes, 2 teaspoon thyme, ½ teaspoon Chilli flakes
- Add the marsala wine and cook for a minute180 ml marsala wine
- Add the dried mushroom water, including the now re-hydrated mushrooms. Add in the cooked chestnuts.180 g cooked chestnuts
- Add in half the vegetable stock and all the vegan Worcestershire sauce/soy sauce.500 ml vegetable stock, 1 tablespoon Vegan Worcestershire sauce
- Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
- With a stick blender, puree the soup to a very fine smooth and creamy texture. (Or leave chunks as desired) Add more vegetable stock to thin out the soup and blend again.500 ml vegetable stock
- Taste and add salt, worcestershire sauce.1 teaspoon black pepper, Sea Salt to taste
- If you want a creamier soup, add in the plant based cream here. Carefully bring back to a simmer.100 ml plant based cream
- Serve hot with crusty bread and some fresh herbs and more cream or fried mushrooms sprinkled on top.
Notes
- Alcohol Free or No Wine: If you don't want to use alcohol or wine in this recipe, use 2 tablespoons of apple cider vinegar or balsamic vinegar mixed with 2 teaspoons of sugar in with 2 tablespoon water. This helps provide the acidity and sweetness that wine would provide to balance the flavours of the soup.
- Other mushroom varieties: you can make this soup with any combination of mushrooms. Shitake or porcini mushrooms will add extra depth of flavor, while white button mushrooms are mild and less intense.
- Other fresh herbs: Fresh parsley or fresh dill would both be delicious to stir through or top the soup.
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