Mushroom Chestnut Soup with Truffle Oil


Mushroom Chestnut Soup with Truffle Oil
Prep time
Cook time
Total time
Mushroom Chestnut Soup with truffle oil My husband loves all things mushroom. For his birthday a made this soup adapted by Jennifer Joyce for a starter and it was wonderful. It is very rich in flavor so a small bowl is just enough. Prep time 20 minutes Cooking time 28 minutes Serves 8 cups
Recipe type: Appetizer
  • 1 oz dried porcini mushrooms
  • 6 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • ½ teaspoon each salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 lbs white button or Portobello mushrooms, with stems trimmed and finely chopped
  • 3 oz vacuum packed chestnuts, finely chopped
  • 2 ½ cups chicken or vegetable stock
  • ½ cup half and half
  • Juice of ½ lemon
  • Chives, chopped for garnish
  • Truffle oil, to garnish
  1. Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes. Put the olive oil in a medium sized saucepan, heat to medium high, and add the onion, salt and pepper. Sauté for 4 minutes, then add the garlic. Reduce the heat to medium and sauté; for 2 minutes. Add the fresh mushrooms and chestnuts, and sauté for an additional minute before adding the stock.
  2. Drain the porcini, reserving the liquid. Rinse, chop finely and add to the soup. Strain the liquid through paper towels to catch any remaining grit or dirt, pour the strained liquid into the soup and cook for 20 minutes. Stir in the cream and lemon juice, season to taste, then transfer to a blender and puree. Return to the saucepan to warm through. Serve in cups or bowls, garnished with chopped chives and drizzle of truffle oil.
The soup can be made 2 days before, refrigerated and reheated. I may also be frozen for up to 4 weeks.