From Our Food and Drink Archives

Kale & Chestnut Soup with Wild Mushrooms

Kale, sweet chestnuts and the last of the season’s fresh herbs make for a delicious and quick soup. Top it with whatever wild mushrooms you can find at the market, but colourful chanterelle and lobster mushrooms look especially beautiful.


2 tbsp (30 mL) butter
1 onion, chopped
1 small McIntosh apple, peeled, cored and chopped
2 cups (500 mL) peeled and chopped chestnuts
2 tbsp (30 mL) chopped thyme
5 sage leaves
6 cups (1.5 L) homemade or low-sodium chicken stock
4 cups (1 L) chopped kale, centre stems removed
Salt and freshly ground pepper to taste



1 tbsp (15 mL) butter
8 oz (250 g) mixed wild mushrooms, sliced or torn
1 tsp (5 mL) chopped thyme
Salt and freshly ground pepper to taste
1 clove garlic, finely chopped


  1. Melt butter in a large saucepan over medium heat. Add onion and cook until lightly golden, 4 to 5 minutes. Add apple, chestnuts, thyme and sage. Add chicken stock. Bring to a boil and cook for 10 minutes. Stir in kale and cook for 4 minutes. 
  2. Using an immersion blender, purée soup, leaving visible flecks of kale. Season with salt and pepper. Cover and keep warm while preparing garnish. If making ahead, let soup cool, then cover and refrigerate for up to 3 days. Reheat before serving.
  3. For garnish, melt butter in a large sauté́ pan over medium-low heat. When bubbly, add mushrooms and thyme. Season with salt and pepper, and stir to combine. Cook for 8 to 10 minutes, until softened and golden. Stir in garlic. Cook for 1 minute. Remove from heat. 
  4. To serve, divide soup among warm bowls. Top each with garnish.
Serves 6


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