Delicious Chestnut and Porcini Mushroom Soup Recipe (Dutch Oven & Grill Ready)
Imagine a soup so intensely flavorful, so wonderfully creamy, that it instantly transports you to a cozy, comforting place. This isn’t just any soup; it’s our rich and inviting Chestnut and Porcini Mushroom Soup, a culinary masterpiece designed to be prepared in a versatile Dutch oven. Whether you’re an avid grill master looking to expand your outdoor cooking repertoire or prefer the simplicity of your stovetop, this recipe promises an extraordinary dining experience. The deep, nutty essence of chestnuts, harmoniously blended with subtle notes of celery, culminates in a divine finish with savory, roasted porcini mushrooms. It’s a truly special dish that brings gourmet appeal to your home kitchen.
This splendid soup offers an extraordinarily intense chestnut flavor, lovingly caressed by the fresh addition of celery. But what truly elevates it is the divine finish provided by perfectly roasted porcini mushrooms. You have the flexibility to prepare this hearty soup with either fresh or dried porcini mushrooms, each offering a slightly different, yet equally captivating, depth of flavor.
We first introduced this delightful chestnut soup during last year’s festive Christmas holidays, and it quickly became a treasured favorite. It’s more than just a starter; it’s a centerpiece that enhances any special occasion meal. We served it as part of an unforgettable menu, alongside a succulent bacon-wrapped venison tenderloin, elegant duchess potatoes, vibrant Brussels sprouts, and for a truly authentic Austrian touch, sweet Buchteln (yeast pastries filled with jam or chocolate), served with a luscious vanilla sauce for dessert. If you’re still searching for inspiration for your holiday feast, consider these complementary recipes to craft a truly fabulous Christmas dinner menu!
My husband, a true BBQ enthusiast, seized the opportunity to prepare this chestnut soup on the grill, much like he did with our duchess potatoes. This highlights the incredible versatility of Dutch oven cooking, extending beyond the traditional stovetop. But rest assured, if grilling isn’t your preferred method or you simply don’t have access to a grill, you can absolutely make this excellent soup using your Dutch oven right on your kitchen stove. The exceptional flavor profile remains consistent, regardless of your heat source.
Why You’ll Love This Chestnut Porcini Soup
This soup isn’t just delicious; it’s an experience. The combination of sweet, earthy chestnuts and the deep, umami notes of porcini mushrooms creates a complex flavor profile that is both sophisticated and incredibly comforting. It’s hearty enough to be a light meal on its own, especially when served with crusty bread, yet elegant enough to grace the most formal dinner tables as an appetizer. Its seasonal ingredients make it perfect for autumn and winter gatherings, or simply for a cozy night in. Plus, preparing it in a Dutch oven, whether on the grill or stove, adds an extra layer of depth to its rich taste.
🥘 Ingredients for the Perfect Chestnut Porcini Soup
Crafting this incredible soup requires a selection of fresh, high-quality ingredients that truly shine. Each component plays a vital role in building the soup’s distinctive flavor and creamy texture.
- Onion: Finely chopped, this provides a foundational aromatic base for the soup.
- Celery: Finely sliced, it adds a subtle, fresh, and slightly peppery note that beautifully complements the richness of the chestnuts.
- White Wine: Used for deglazing, it adds a touch of acidity and complexity. If you prefer a non-alcoholic option, vegetable broth or water can be substituted, especially if you’re using porcini soaking water for extra flavor.
- Chestnut Purée: The star of the show! This provides the creamy texture and intense, sweet, nutty flavor that defines the soup. Ensure you use good quality purée for the best results.
- Vegetable or Chicken Broth: The liquid base for our soup. Homemade broth offers the deepest flavor, but a good quality store-bought option works perfectly.
- Whipped Cream: Added at the end, it lends a luxurious creaminess and richness, enhancing the soup’s velvety texture.
- Porcini Mushroom: Whether dried or fresh, porcini mushrooms are essential for their earthy, umami depth. Dried porcini, when rehydrated, offer a particularly concentrated flavor.
- Parsley: Freshly chopped, for a bright, herbaceous garnish that adds a pop of color and freshness. Dried parsley can be used in a pinch.
- Cinnamon: Just a dash, it provides a warm, subtle spice that enhances the sweetness of the chestnuts without overpowering.
- Coconut Fat or Avocado Oil: For sautéing the aromatics. These oils have a high smoke point and neutral flavor, allowing the other ingredients to shine.
- Butter: Used for frying the porcini mushrooms, it imparts a rich, nutty flavor to the mushrooms.
- Kosher Salt: To season and bring out all the individual flavors.
- Black Pepper: Freshly ground, for a hint of spice and aroma.
- Nutmeg: A small pinch can add another layer of warmth and spice, complementing both chestnuts and cream.
See the recipe card below for exact quantities and detailed measurements.
🔪 Detailed Cooking Instructions
This recipe can be adapted for either a gas grill or a traditional stovetop. My husband often opts for the grill, utilizing our Napoleon Rogue grill, which features three burners and two grates. However, the principles are universal; you can prepare this delicious chestnut soup with any type of grill that accommodates a Dutch oven, or simply on your kitchen range. The key is consistent heat and proper technique.
Prepping Your Workspace (Mise en Place)
Step 1: Preheat Your Cooking Vessel
If you’re using a grill, there’s no need to change the grates when cooking with a Dutch oven. While special Dutch oven inserts are available, they are certainly not mandatory. Begin by preheating your grill, with your Dutch oven already inside, to a steady 190 °C (374 °F). This ensures the Dutch oven is evenly heated and ready for sautéing.
Step 2: Prepare Your Ingredients (Mise en Place)
While your grill and Dutch oven are preheating, take this time to meticulously prepare the remaining ingredients. This “mise en place” approach is crucial for smooth and enjoyable cooking, especially outdoors. I find it incredibly helpful to organize everything in small bowls and measuring cups beforehand. This way, all ingredients are within arm’s reach, minimizing stress and wasted time searching. For grill cooking, having a tray with all your prepped bowls makes for a convenient transfer to your outdoor cooking station.
- Chop the onion and parsley finely using your preferred method (a chopper works wonders here) and set them aside.
- Cut the celery into small, uniform slices and keep them separate.
- Place the rich chestnut purée in a dedicated small bowl.
- Measure out all liquid ingredients into separate measuring cups.
- Finally, gather all your spices, ensuring everything is on hand and ready to be added at the appropriate moment. This organized approach ensures a seamless cooking process.
Cooking the Soup Base
Step 3: Sauté Aromatics and Deglaze
Once your grill (or stovetop) reaches the correct temperature and your Dutch oven is hot, carefully add coconut oil or avocado oil to the Dutch oven. Add the finely chopped onion and sliced celery, letting them sauté gently until softened and translucent, releasing their fragrant aromas. Next, deglaze the pot with white wine, scraping any browned bits from the bottom – these bits are packed with flavor! If you’re avoiding alcohol, feel free to use vegetable broth or even the flavorful porcini soaking water instead.
Step 4: Simmering for Flavor
Now, bring the liquid in your Dutch oven to a gentle boil. Stir in the vegetable or chicken broth and the chestnut purée. If cooking on a gas grill, create indirect heat: place the Dutch oven on one side of the grill and turn off the burners directly underneath it. The burners on the opposite side should remain on to maintain the overall grill temperature and create a convection effect. Continue stirring constantly to ensure everything is well combined and prevent sticking. Bring the soup back to a boil, then let it simmer over this indirect heat for 15-20 minutes, allowing the flavors to meld beautifully and the chestnuts to fully integrate into the liquid.
The Finishing Touches
Step 5: Prepare the Porcini Mushrooms
While your soup simmers, you’ll have a perfect window of time to return to your kitchen and prepare the porcini mushrooms on the stovetop. Heat a skillet and add butter, then fry the porcini mushrooms until they are beautifully browned and slightly crispy. Season them generously with kosher salt and black pepper to enhance their natural earthy flavors, then set them aside. These will be added at the very end as a fragrant, savory garnish.
Step 6: Finalizing the Soup and Serving
Head back to your grill! Add the whipped cream and a dash of cinnamon to the simmering soup. Stir everything thoroughly and bring it to a boil once more. This final boil helps to fully incorporate the cream and spices, giving the soup its rich, velvety consistency and characteristic warmth.
After this final boil, your exquisite chestnut soup is ready to be served! Ladle it into warm bowls, and just before presenting, don’t forget the crucial finishing touches: generously add the roasted porcini mushrooms and sprinkle fresh, chopped parsley over each serving. This not only adds visual appeal but also provides bursts of fresh flavor and texture. Enjoy this deeply satisfying and aromatic soup!
More Delicious Soup Recipes for You to Try
If you’ve enjoyed this rich and creamy soup, you’ll definitely want to explore more warming and flavorful recipes from our collection:
- Sweet Corn Soup: A lighter, yet equally comforting option, perfect for any time of year.
- 36 Soup Recipes for your Amazing Christmas Dinner: A comprehensive list to inspire your holiday meal planning.
- Potato and Leek Soup (created by dayswellspent.com): A classic, creamy, and wonderfully satisfying soup.
- Pastina Soup (created by the-bella-vita.com): A simple, heartwarming soup, perfect for a cozy evening.
🥜 Substitutions for Dietary Needs
This recipe is wonderfully adaptable to various dietary preferences and ingredient availability. Here are a few common substitutions:
Can I make it vegan?
Absolutely! Transforming this soup into a delightful vegan dish is quite simple. Replace the dairy whipped cream with a plant-based alternative such as full-fat coconut cream or a high-quality soy-based cream. For sautéing the porcini mushrooms, swap the butter for additional coconut fat or avocado oil. Ensure your broth is vegetable-based, and you’re good to go!
📖 Variations and Cooking Methods
The beauty of this soup lies in its flexibility. While the grill adds a unique smoky nuance, it’s just as phenomenal cooked indoors.
The soup can be prepared on the stove using the same steps described above. Simply use a medium-high heat for sautéing and bringing to a boil, then reduce to a simmer. And if a Dutch oven isn’t available, don’t worry – you can easily prepare it in a regular large cooking pot. It will taste equally delicious, as the core of this recipe relies on the quality of its ingredients and robust flavors. The equipment simply enhances, but doesn’t define, its deliciousness.
For mushroom soup aficionados, you might also enjoy Nena’s gluten-free cream of mushroom soup, another fantastic option to satisfy your craving for earthy, creamy goodness.
🍽 Essential Equipment
Having the right tools makes the cooking process much smoother. Here’s what you’ll need for this chestnut and porcini mushroom soup:
- Dutch Oven or a large, heavy-bottomed soup pot: Essential for even heat distribution, whether on the grill or stove.
- Electric Chopper: Great for quickly and finely chopping onions and parsley. A sharp chef’s knife works just as well.
- Skillet: For frying the porcini mushrooms to a perfect golden crisp.
- Wooden Spoon: Ideal for stirring and scraping the bottom of the Dutch oven without damaging its surface.
- Bowls & Measuring Cups: For efficient mise en place, keeping all your ingredients organized.
- Gas Grill or stove: Your heat source of choice for cooking.
🌡️ Storage and Reheating Tips
This delightful soup stores wonderfully, making it a great candidate for meal prep or enjoying leftovers.
The soup will remain fresh and flavorful in an airtight container in the refrigerator for two to three days. For longer storage, this soup freezes exceptionally well for up to six months. To reheat from the refrigerator, gently warm on the stovetop over low to medium heat, stirring occasionally until heated through. If reheating from frozen, thaw it in the refrigerator overnight, then reheat as described. You might need to add a splash of broth or water to adjust consistency if it thickens too much upon reheating.
💭 Top Tip for Enhanced Flavor
A word about the porcini mushroom: If you opt for dried porcini mushrooms (which often deliver an even more concentrated flavor), it’s crucial to soak them beforehand. This can be done the night before for maximum rehydration and flavor extraction, or at least an hour before you begin cooking. The magic here is twofold: the mushrooms rehydrate, and the soaking water becomes an incredibly aromatic liquid. You can use this porcini-infused water instead of white wine (or broth) when deglazing your Dutch oven. The longer the porcini soak, the more intense and savory their water becomes, directly intensifying the porcini flavor throughout your chestnut soup! Strain the water carefully through a fine-mesh sieve or cheesecloth to remove any grit before using.
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Chestnut and Porcini Mushroom Soup {Dutch Oven} {Gas Grill}
By Nora
Pin Recipe
Prep & Cook Times
Course & Cuisine
Servings & Calories
Equipment
- Dutch Oven or large soup pot
- Electric chopper
- Skillet
- Wooden spoon
- Mixing bowls
- Gas Grill or stove
Ingredients
- 1 onion finely chopped
- 3 stalks celery finely sliced
- 100 ml white wine can be replaced by soup or water if no alcohol is to be in the soup
- 500 g chestnut puree
- 1 l vegetable or chicken broth
- 200 ml whipped cream
- 100 g Porcini mushroom dried or fresh
- 1 tablespoon parsley – chopped fresh or dried
- 1 dash cinnamon
- 1 teaspoon coconut fat or avocado oil
- 1 tablespoon butter
- kosher salt
- black pepper
- nutmeg
Instructions
- Preheat the grill, together with your Dutch Oven within, to 190 °C (374 °F).
- Prepare your solid ingredients by chopping the onion and parsley.
- Cut the celery into small slices and set them aside.
- Place the puréed chestnuts in a small bowl.
- Put the liquid ingredients in measuring cups.
- Finally, place the spices, ensuring you have everything at hand for a smooth cooking process.
- Once the grill reaches the correct temperature, add coconut oil or avocado oil to your preheated Dutch Oven.
- Add the onion and celery and let them sauté until softened and fragrant.
- Deglaze the Dutch Oven with white wine (or broth/porcini water for a non-alcoholic option).
- Bring your soup to a boil, then add the vegetable or chicken broth and the pureed chestnuts.
- To create indirect heat on the grill, place the Dutch Oven on one side and turn off the burners directly underneath it, keeping the opposite burners on. Stirring constantly, bring the soup to a boil again and let it simmer over indirect heat for 15-20 minutes.
- While the soup simmers, prepare the porcini mushrooms on the stove. Heat a pan, fry the porcini mushrooms in butter until browned, season with salt and pepper, and set aside.
- Return to your grill (or stovetop)! Add whipped cream and cinnamon to the soup and bring it to a boil once more, stirring well.
- After this final boil, the chestnut soup is ready to serve.
- Before serving, garnish with the roasted porcini mushrooms and a sprinkle of chopped parsley.
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Keywords
chestnut and porcini mushroom soup, Chestnut Soup, Chestnut soup with porcini mushroom, porcini mushroom, soup recipe
Like this recipe? Mention @combinegoodflavors or tag #combinegoodflavors!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Calories: 286 kcal |
Carbohydrates: 54 g |
Protein: 5 g |
Fat: 5 g |
Saturated Fat: 3 g |
Polyunsaturated Fat: 1 g |
Monounsaturated Fat: 1 g |
Trans Fat: 1 g |
Cholesterol: 15 mg |
Sodium: 652 mg |
Potassium: 797 mg |
Fiber: 3 g |
Sugar: 3 g |
Vitamin A: 288 IU |
Vitamin C: 37 mg |
Calcium: 50 mg |
Iron: 1 mg
🎄 You Might Also Like These Recipes
If you’re looking for more delicious dishes, especially those perfect for holiday entertaining or comforting meals, explore these related recipes:
- Duchess Potatoes – Piped Mashed Potatoes – On the Grill
- Dark Chocolate Mousse with Heavy Cream {gluten-free}
- Dutch Oven Mac and Cheese – the absolute comfort food
- 36 Soup Recipes for your Amazing Christmas Dinner Menu
⛑️ Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal. Please follow these essential guidelines to keep your kitchen and food safe:
- Cook all ingredients, especially those like broth if not vegetarian, to a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria.
- Always use separate utensils for raw ingredients and cooked food to prevent cross-contamination.
- Wash hands thoroughly with soap and warm water after handling any raw ingredients.
- Do not leave food sitting out at room temperature for more than two hours. Promptly refrigerate or freeze leftovers.
- Never leave cooking food unattended on the stove or grill, especially when using high heat or open flames.
- When sautéing or frying, use oils with a high smoke point to avoid burning and the formation of harmful compounds.
- Always ensure you have good ventilation when using a gas stove to prevent the buildup of indoor air pollutants.
For more comprehensive guidelines on safe food handling and preparation, please refer to USDA.gov.