Wild Mushroom & Chestnut Soup

Rich and creamy this is a wonderful Autumn soup. Use a variety of mushrooms for maximum flavour. Using cooked and peeled chestnuts make this a speedy soup and a delicious hearty meal. Accompany with some freshly baked wholemeal bread.

Get Ahead: You can freeze this soup for up to 1 month after pureeing and before adding the Greek Yogurt. Defrost then add the yogurt and heat through to serve.

  • 40 mins
  • Serves 6
  • Vegetarian
  • Gluten Free
  • Beginner


25g (1oz) Butter

2tbsp olive oil

1 clove garlic, crushed

1 onion, chopped

2 sticks celery, chopped

350g (12oz) mixed wild mushrooms

150ml (5floz) white wine

750ml (26floz) vegetable/chicken stock

400g (14floz) can cooked and peeled chestnuts

250g (8oz) Greek Style Natural Yogurt


  1. Melt the butter in a large saucepan with the olive oil.
  2. Add the garlic, onion and celery and sauté for 5 mins until soft.
  3. Add the mushrooms, white wine and stock.
  4. Bring to the boil then simmer for 15 mins.
  5. Add the chestnuts and cook for a further 5 mins.
  6. Puree the soup until smooth with a hand blender or place in a food processor.
  7. Return the soup to the pan and stir in the Greek yogurt. Warm through but do not allow the soup to boil.
  8. Serve immediately.

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