Roasted chestnuts are a pleasure to eat on their own. Simply follow instructions in the first part of the recipe, but I wholeheartedly encourage you to try them in this comforting bowl or mushroom and chestnut soup. I love the lemony fragrance of the native lemon myrtle in this soup, but if you can't find Lemon Myrtle Macadamia Oil (I used Brookfarm), you can use lemon thyme instead.