Creamy Mushroom and Chestnut Soup for Fall Weather
David Scott Allen · Provencal Recipes · Soup · TasteA 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.
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 and Chestnut Soup
This mushroom and chestnut soup was inspired by a recipe from Bizzy Lizzy’s Good Things.
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
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Massage and Aromatherapy at Home in ProvenceNext Post
Eze Village is a French Riviera Must-SeeRelated Provence Articles
Recipe for Tomato Soupe au Pistou
November 13, 2015
Jackie shares her version of a Provencal classic soupe au pistou. In this variation, a heavier dose of tomatoes will give you a summery reminder as winter closes in. According to Jackie, All this tomato growing and preserving couldn’t go by without attempting a few new recipe ideas in the kitchen and in a departure …
Easy Fall Soups a Recipe for Butternut Squash Soup with Mushrooms and Hazelnuts
November 6, 2017
This recipe for Butternut Squash Soup comes from Gilles at Provence Gourmet. It is perfect for the cooler weather months and a dish you might make in one of his cooking classes in the Fall.…
Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils
May 2, 2018
This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week "go-to" favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d'Espelette) from the Pays Basque in France,…
Spicy Parsnip Soup for Cooler Months
October 23, 2017
Parsnip and garlic take center stage in this rich and creamy soup and the spice is up to you with the addition of the red chili pepper.…
No Comment