It's starting to get cold outside and you need something comforting to eat? This mushroom soup is perfect for a day like today. Your guest will be loving you, once you have served this beautiful and earthy soup. 


6 Cremini Mushrooms
6 White Button Mushrooms
1 Portobello Mushrooms
1/2 Stalk Enoki Mushrooms
2 King Oyster Mushrooms
1 White Onion, peeled and finely sliced
6 Chestnuts
4 cloves Garlic, peeled and finely sliced
Big bunch of Parsley, leaves picked and chopped
3-4 sprigs of fresh Thyme, leaves picked
1.5 litres of Chicken or Vegetable stock
100 ml Cream
Sea Salt, to taste
Freshly ground Black Pepper, to taste

For the Crostini

1/2 Pretzel Baguette
1/2 Stalk Enokhi Mushrooms
Sea Salt, to taste
Freshly ground Black Pepper, to taste
Bit of Butter
Splash of Extra Virgin Olive Oil
Sprig of fresh Thyme


Clean off the mushrooms by wiping them with a dry paper towel. You can also us a wet paper towel a bit and wipe them. Peel off any tough outer skins of the mushroom caps and throw them away. Then slice the mushrooms finely. Set aside.

Preheat oven to 400ºF. Make an incision in the chestnuts. You can make an X on the side or around the edge. This will allow the steam to escape and easy access when peeling the skin off. Roast in the oven for 15-20 minutes or until they're tender and shell starts to come off easily. Make sure to move around frequently in the oven so they don't burn. Let cool and peel off the skin. 

Heat a large saucepan over a medium heat and pour in a splash of olive oil, or until sauce pan in covered. Add the onion, celery, garlic, parsley, thyme leaves, and mushrooms. Place a lid on top and cook over medium-low heat for 10-15 minutes, stirring occasionally, until vegetables are soft. NOTE: At the 7 minute mark, add the chopped roasted chestnuts.

Pour the stock into the pan, turn up the heat until the pot comes to a steady boil. Turn the heat down and simmer for 15 minutes. Season your soup with salt and pepper. Once seasoned, take out your hand blender and blend until smooth. Pour in your cream and bring your soup back to a boil. Once at a boil, turn off the heat and let the soup rest. 

For the crostini, slice the baguette into 3/4 inch thickness. Drizzle olive oil on both sides and grill bread until golden brown. Take enoki mushrooms and sauté on each side for 1-2 minutes with butter, salt, and pepper. Place on top of your sliced bread with a pinch of fresh thyme. 

Good Eats!