Chestnut and Sweet Onion Soup with Trompette Mushrooms


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

You can make this delicious autumnal soup with any type of wild mushroom or even ordinary chestnut mushrooms. For a touch of luxury, sprinkle over a little shaved truffle as you serve it.


  • 75 g butter
  • 2 white onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 200 g fresh or frozen chestnuts, thinly sliced
  • 100 g trompettes des morts mushrooms, well cleaned and picked over
  • 100 g chestnut mushrooms, thinly sliced
  • 200 ml Madeira
  • 1.5 litres chicken or vegetable stock or water
  • Salt and freshly ground black pepper
  • 1 teaspoon chopped tarragon
  • 1 tablespoon chopped parsley


Melt the butter in a large heavy-based pan, and cook the onions, garlic, thyme and rosemary in it until the onions are translucent, about 5–10 minutes.

Add the chestnuts and cook lightly for a further 5 minutes. Stir in both types of mushroom and cook for a further 2 minutes. Pour in the Madeira and reduce by two-thirds. Add the stock or water, bring to the boil and simmer for 15 minutes.

Finish with salt and pepper to taste, and scatter over the chopped tarragon and chopped parsley.