Creamy Mushroom-Chestnut Soup

Look for bottled chestnuts in specialty or gourmet markets. For less mess, puree in the pan with a handheld immersion blender.


6 servings (serving size: about 2/3 cup soup, 1 1/2 tablespoons mushroom mixture, and about 1 tablespoon bacon)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Laura Zapalowski,

Cooking Light

November 2007
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