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Creamy Mushroom-Chestnut Soup

Yield 6 servings (serving size: about 2/3 cup soup, 1 1/2 tablespoons mushroom mixture, and about 1 tablespoon bacon)
Look for bottled chestnuts in specialty or gourmet markets. For less mess, puree in the pan with a handheld immersion blender.


  • Cooking spray
  • 2 (8-ounce) packages cremini mushrooms, stemmed and quartered
  • 1 (3.5-ounce) package shiitake mushrooms, stemmed and sliced
  • 1 (3.5-ounce) package oyster mushrooms, sliced
  • 3 tablespoons minced shallots
  • 1/2 teaspoon kosher salt, divided
  • 1 garlic clove, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups water
  • 1 cup bottled chestnuts
  • 2 thyme sprigs
  • 3 tablespoons light sour cream
  • 1/8 teaspoon black pepper
  • 2 slices applewood-smoked bacon, cooked and crumbled

Nutrition Information

  • calories 125
  • caloriesfromfat 19 %
  • fat 2.7 g
  • satfat 1.1 g
  • monofat 0.2 g
  • polyfat 0.3 g
  • protein 6.6 g
  • carbohydrate 19.8 g
  • fiber 2.6 g
  • cholesterol 6 mg
  • iron 1.3 mg
  • sodium 442 mg
  • calcium 31 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 15 minutes or until liquid evaporates. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and garlic; sauté 1 minute. Remove 1/2 cup mushroom mixture; set aside. Add broth, 3 cups water, chestnuts, and thyme to pan; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; discard thyme.

  2. Place half of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Stir in remaining 1/4 teaspoon salt, sour cream, and black pepper. Sprinkle with reserved mushroom mixture and bacon.