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+ servings
white soup bowl with chestnut porcini mushroom soup on dark ground with roasted porcini mushrooms in a second bowl and on a plate

Chestnut and Porcini Mushroom Soup {Dutch Oven} {Gas Grill}

Nora
This splendid soup has an extraordinarily intense chestnut flavor, caressed by the added celery. The roasted porcini mushroom make the divine finish! You can prepare this soup with fresh but also with dried porcini mushroom. 
5 from 49 votes
Prep Time 20 mins
Grill Time 30 mins
Total Time 50 mins
Course Soup
Cuisine Austrian
Servings 6 Servings
Calories 286 kcal

Equipment

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
  • Chop the onion and parsley with your chopper and set aside.
  • Cut the celery into small slices and set them aside as well.
  • Place the puréed chestnuts in a small bowl.
  • Put the liquid ingredients in measuring cups.
  • Finally, place the spices, and you have everything at hand.
  • Once the grill reaches the correct temperature, you can add coconut oil or avocado oil to your Dutch Oven.
  • Add the onion and celery and let them sauté.
  • Deglaze with white wine (broth or porcini water).
  • Bring your soup to a boil and add the vegetable or chicken broth and the pureed chestnuts.
  • Stirring constantly, bring the whole thing to the boil again and let the soup simmer over indirect heat for 15-20 minutes.
  • Prepare the porcini mushroom on the stove. Take a pan and fry the porcini mushroom in butter. Season them with salt and pepper and set them aside.
  • Let's go back to your grill! Now add whipped cream and cinnamon to the soup and bring it to a boil again.
  • After boiling, the chestnut soup is ready.
  • Before serving, don't forget to add the roasted porcini mushroom and sprinkle the soup with chopped parsley!

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Keyword chestnut and porcini mushroom soup, Chestnut Soup, Chestnut soup with porcini mushroom, porcini mushroom, soup recipe
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Serving | Calories: 286kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 652mg | Potassium: 797mg | Fiber: 3g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 1mg