Creamy Mushroom, Chestnut and Leek Soup with Thyme and Crunchy Whole Grain Bread
An original, comforting soup made with golden mushrooms, cooked chestnuts, and leek, blended until silky and finished with fresh thyme and crunchy oven-toasted whole grain bread. It has a deep, savory flavor with a gentle natural sweetness.
Ingredients
- 500 g cremini or portobello mushrooms (limpios and thinly sliced)
- 200 g leek (solo the parte blanca and verde clara, sliced)
- 180 g cooked peeled chestnuts (troceadas)
- 180 g potato (pelada and diced)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 30 ml olive oil (divided)
- 15 g butter (for dar brillo and sabor)
- 900 ml vegetable broth (hot)
- 6 g fresh thyme (leaves separadas, divided)
- 60 ml dry white wine (optional pero recomendado)
- 120 ml cooking cream (or cream ligera)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 80 g whole grain bread (diced small)
- 2 g lemon zest (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F. Place the whole grain bread cubes on a baking tray, toss them with 10 ml (2 tsp) of the olive oil, a pinch of salt, and half of the fresh thyme. Bake for 8 to 10 minutes, stirring once, until golden and crisp. Set aside.
- 2
2. In a large pot, heat the remaining 20 ml (4 tsp) olive oil with the butter over medium heat. Add the yellow onion and leek, and cook for 5 minutes until softened without browning too much.
- 3
3. Stir in the garlic and cook for 30 seconds. Add the mushrooms and raise the heat slightly. Cook for 8 to 10 minutes until they release their moisture and become well browned in spots.
- 4
4. Add the potato, cooked chestnuts, salt, black pepper, and the rest of the fresh thyme. Pour in the dry white wine and cook for 2 minutes so it reduces slightly.
- 5
5. Add the hot vegetable broth and bring the mixture to a gentle boil. Reduce to medium-low heat and cook for 15 minutes, until the potato is very tender.
- 6
6. Remove from the heat and blend the soup until smooth and creamy. Stir in the cooking cream and warm for 2 minutes over low heat, without bringing it to a strong boil. Adjust salt and pepper if needed.
- 7
7. Serve the soup hot with the crunchy whole grain bread on top, and finish with lemon zest for brightness.
Chef tips
For deeper flavor, let the mushrooms brown well before adding the broth. If you want an extra silky texture, pass the blended soup through a fine sieve.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free soup, and use gluten-free bread for the crunchy topping. The white wine can be replaced with a little extra broth and a few drops of lemon juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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