Chestnut, Wild Mushroom & Bacon Soup

  • Serves: 10
  • Complexity: intermediate
  • Credit: Chef Neven Maguire


50g dried wild mushrooms
2tbsp of Donegal Rapeseed Oil with porcini
450g peeled chestnuts, (canned or vacuum packed)
1 large onion, finely chopped
1 tsp of chopped fresh thyme
1.2 litres of chicken/vegetable stock
100ml (7fl oz) double cream
Maldon salt and freshly ground black pepper
Lightly whipped cream and snipped fresh chives, to garnish


  • Place the dried wild mushrooms in a heatproof bowl and pour 400ml (4fl oz) of boiling water to cover.
  • Set aside for 20 minutes until they have plumped up.
  • Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.
  • Heat a large pan and add the porcini rapeseed oil.
  • Add the chestnuts, bacon, onion and drained wild mushrooms.
  • Sweat gently for 10 minutes until golden brown, stirring occasionally.
  • Season to taste.
  • Add the thyme to the pan with the reserved soaking liquid and stock, stirring to combine.
  • Bring to the boil, then reduce the heat and simmer for another 30 minutes.
  • Stir in the cream and allow to heat through for a minute.
  • Whizz with a hand blender until as smooth as possible.
  • Season to taste and ladle into warm wide-rimmed bowls.
  • Garnish each one with a little drizzle of whipped cream and a sprinkling of chives.
  • Serve immediately.
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Donegal Rapeseed

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