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Gordon Ramsay Wild Mushroom and Chestnut Soup

Gordon Ramsay Wild Mushroom and Chestnut Soup - recipe card
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A luxurious, earthy soup that balances the deep, woodsy flavor of wild mushrooms with the sweet, nutty richness of chestnuts. Velvety smooth with a hint of fresh thyme, this elegant starter comes together on the stovetop and finishes with a swirl of cream for a restaurant-quality bowl.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion (about 1 cup), finely chopped
  • 2 cloves garlic, minced
  • 1 lb mixed wild mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped
  • 1 tbsp fresh thyme leaves, chopped (plus extra for garnish)
  • 1 cup vacuum-packed cooked chestnuts, roughly chopped
  • 4 cups low-sodium vegetable stock
  • 1/2 cup heavy cream
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp crème fraîche or full-fat Greek yogurt, for serving
  • 2 tbsp fresh chives, finely chopped, for garnish

Instructions

  1. Prep all ingredients before starting: clean mushrooms with a damp cloth (do not soak), finely chop the onion, mince garlic, strip and chop thyme leaves, and roughly chop chestnuts. Having everything ready ensures even cooking and prevents burning.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. When the butter foams and subsides, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-6 minutes. Do not brown.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Add the chopped mushrooms and chopped thyme. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes. They should be golden and the pan dry.
  4. Stir in the chopped chestnuts and cook for 1 minute to warm through. Add the vegetable stock and 1 tsp kosher salt. Bring to a boil, then reduce heat to low and simmer, partially covered, for 20 minutes to allow flavors to meld. Taste and adjust seasoning.
  5. Remove from heat and let cool slightly. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2-3 minutes. If using a countertop blender, work in batches, filling only halfway and venting the lid, and blend until smooth.
  6. Return the blended soup to the pot (if using a blender) and place over low heat. Stir in the heavy cream and heat gently until warmed through, about 3-4 minutes. Do not boil, or the cream may curdle. Taste and adjust salt and pepper.
  7. Ladle the soup into warm bowls. Garnish each with a small swirl of crème fraîche or Greek yogurt, a sprinkle of fresh thyme leaves, and chopped chives. Serve immediately with crusty bread if desired.

Notes

Storage: Cool soup completely, then transfer to an airtight container and refrigerate for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over low heat, stirring occasionally, until hot, about 8-10 minutes. If frozen, reheat from thawed state. Do not microwave, as it can cause uneven heating and splattering. If soup is too thick after reheating, add a splash of vegetable stock or water to reach desired consistency.

Nutrition

Keywords: wild mushroom soup, chestnut soup, Gordon Ramsay soup, creamy mushroom soup, easy mushroom soup, vegetarian soup, British soup, autumn soup, winter soup, starter recipe, earthy soup, thyme mushroom soup

Find it online: https://gordonramsayeats.com/gordon-ramsay-wild-mushroom-and-chestnut-soup/