Discover European Mushrooms: Learn to make Chestnut Mushroom Soup with chef Eric Matthews of Kicky's

Dark, blustery evenings can only mean one thing – soup season is officially upon us! For a wonderfully warming addition to your autumn meal plans, we're thrilled to present the latest instalment in our European Mushrooms recipe series: a delicious Chestnut Mushroom Soup, with Roasted Scallops and Tarragon...

Together with the European Mushrooms team, we've once again joined forces with acclaimed chef Eric Matthews to learn how to make this ultimate comfort dish – which you can follow step-by-step in a special Hot Press video, available to watch below.

Eric is the chef and co-owner of Kicky's, a multi-award-winning Dublin restaurant that was listed in the Michelin Guide 2025. Born in Dublin, he's spent two decades working in some of the best Michelin-starred restaurants at home and abroad, and served as Head Chef at the renowned Chapter One in Dublin for five years.

Described as one of Eric's personal favourite recipes, this silky smooth Chestnut Mushroom Soup is an ideal way to embrace the wonders of delicious, highly nutritious and sustainably-grown Irish mushrooms – a hidden gem that more and more food fans are adding to their diets.

Following our previous videos – including Mushroom Duxelles on Sourdough and Pasta alla Boscaiola – this is the latest instalment in a series of mushroom recipes, in partnership with European Mushrooms, highlighting just how versatile this remarkable ingredient can be.

Watch Eric Matthews' step-by-step guide to Chestnut Mushroom Soup – and find the full recipe below:

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Chestnut Mushroom Soup with Roasted Scallops and Tarragon

Servings: 4-6

Ingredients:

For the soup:

• 1 lb (450g) chestnut mushrooms, cleaned and sliced
• 2 tablespoons (30g) unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups (1L) chicken or vegetable broth
• 1 cup (250ml) heavy cream or half-and-half (optional)

For the roasted scallops:

• 12 large scallops
• 2 tablespoons (30g) olive oil
• Salt and pepper to taste
• 1 tablespoon (15g) unsalted butter
• Fresh tarragon leaves for garnish

Instructions:

1. Roast the scallops: Preheat your oven to 400°F (200°C). Pat the scallops dry with paper towels. Season with salt and pepper. Heat the olive oil in an oven-safe frying pan over medium-high heat. Sear the scallops for 1-2 minutes on each side.

2. Sauté the mushrooms: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10-12 minutes.

3. Make the soup: Pour in the broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the soup has reduced slightly and the flavours have melded together. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

4. Add cream (optional): If desired, stir in the heavy cream or half-and-half to add richness and creaminess to the soup.

5. Serve: Ladle the soup into bowls, top each bowl with a roasted scallop, and garnish with fresh tarragon leaves.

Tips and Variations:

• Add a pinch of nutmeg or cayenne pepper to enhance the flavours.
• Serve with crusty bread or a swirl of creme fraiche for added texture and flavour.
• Enjoy your delicious and elegant Chestnut Mushroom Soup with Roasted Scallops and Tarragon!

For more, visit europeanmushrooms.eu/en