David Scott AllenProvencal RecipesSoupTaste: Food & Drink

Creamy Mushroom and Chestnut Soup for Fall Weather

A clear signal that Fall has arrived in Provence is when the first mushrooms appear in the local markets. Around the same time, piles of walnuts from the Dordogne and chestnuts from the Ardeche make their autumn appearance. Luckily in the markets, the hues of brown and tan nuts are offset by bright orange squash, green leeks, and apples and pears of many shades.

Chestnuts Provence Markets Walnuts Provence Markets

So, my question is.

Why as Thanksgiving approaches in both Canada and the United States, do food magazines seem to feature only brown food? Luckily, this recipe for Creamy Mushroom and Chestnut Soup is so delicious it has stopped my brown food colour rant in its tracks.

Enjoy this warm seasonal soup!

Creamy Mushroom Chestnut Soup

Creamy Mushroom and Chestnut Soup

This mushroom and chestnut soup was inspired by a recipe from Bizzy Lizzy’s Good Things.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine French
Servings 4 people

Ingredients
  

  • 1/2 cup (225 g) Dried Porcini
  • 1/2 cup (120 ml) Marsala wine
  • 2 tbsp olive oil
  • 1 tbsp Butter
  • 2 medium Leeks trimmed, halved lengthways & finely sliced
  • 2 Carrots diced
  • 2 ribs Celery diced
  • 12 oz (340 oz) Button Mushrooms sliced
  • 1 lb (.45 kg) Chestnuts cooked and peeled
  • 6 cups (1.4 L) Chicken stock
  • 1/2 cup (120 ml) Light cream
  • 4 thin slices Button Mushroom for garnish

Instructions
 

  • Place the dried porcini mushrooms in a small microwave-safe bowl and add the Marsala to cover. Heat for 30 seconds to 1 minute, depending on the strength of your microwave.
  • Set aside to allow mushrooms to soften.
  • Heat the oil and butter in large stockpot over medium heat.
  • Add leek, carrot, and celery; cook, stirring often, for 8-10 minutes until tender, but not browned.
  • Add the fresh mushrooms and cook, stirring often, for 5 minutes until softened.
  • Strain the porcini mushrooms, reserving the Marsala.
  • Rinse the porcini to remove any sand and grit, then coarsely chop them and add them to the pot. Sauté them for a minute longer.
  • Stir in chestnuts and stock, cover and bring to the boil.
  • Reduce heat and gently simmer, uncovered, for 45 minutes.
  • Remove from heat. Add the reserved Marsala.
  • In batches, purée soup in a blender until very creamy.
  • Pour into a clean pot. Bring back to a simmer and stir in the light cream.
  • Ladle into bowls and garnish each serving with a slice of mushroom.

Notes

Button mushrooms = champignons de Paris
Keyword Mushrooms, Soups
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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