Chestnut and Mushroom Soup by Ros Heathcote

I know I know, roasting chestnuts might appear hugely labourious, but it is quite satisfying if you have the time.

If you do want to your own chestnuts (the smell is amazing too!), I recommend 500g of chestnuts. Follow these lovely steps to get your chestnuts nice and roasty and shelled and ready for soup!

Serves: 3-4

Time: 60 minutes


* indicates optional ingredients

  • 50g organic grass-fed butter / ghee / organic beef tallow, chicken schmaltz, duck or goose fat

  • 2 brown onions diced

  • 3 cloves of garlic crushed

  • 380-400g chestnuts, peeled and roughly chopped (roast your own or buy ready prepped)

  • 150g organic chestnut mushrooms roughly sliced

  • 2 pouch Chicken Bone Broth

  • 3 springs fresh thyme

  • ground black pepper

  • pink/sea salt

  • *tbsp organic creme fraiche


  1. Heat a large saucepan with the fat on a high heat, add the mushrooms and almost all the chestnuts (set aside a small handful for garnish) for around 3 minutes until they're slightly browned.

  2. Turn the heat down to medium and add the onion, thyme and garlic and stir until the onion is translucent, ensuring they don't brown.

  3. Add the chicken broth to the pan and bring to a brief boil.

  4. Reduce the pan to a simmer and leave to cook for around 30-45 minutes so that the chestnuts become soft.

  5. Remove the thyme springs and use a hand blender to puree the mushrooms and chestnuts into a creamy consistency.

  6. When ready to serve heat through and garnish with a splash of creme fraiche and a sprinkle of chestnuts.

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