Mushroom and Chestnut Soup 

Mushroom and chestnut soup the most autumn dish that exists!

The mushroom soup is a real comfort food, a culinary tradition that is part of Tuscany, rich and fragrant cream of mushrooms and chestnuts is a real panacea on cold winter days, a first course with the classic mountain flavors. A recipe where you can use both the roasted the boiled chestnuts, obviously to prepare the chestnut soup I recommend boiling them. A winter cuddle, creamy, good and genuine, you can use the mushrooms you prefer, with porcini mushrooms its the best, but I did not have them and I used the champignons, you can also use mixed mushrooms, the only thing I recommend is to buy them fresh for the recipe.

Let's see how to make mushroom and chestnut soup!

And if you try it, let me know!

INGREDIENTS 

400 g mushrooms

150 g chestnuts

1 onion

1 carrot

1 pack celery

1 l vegetable broth (already salted)

extra virgin olive oil

PREPARATION

To prepare the mushroom and chestnut soup, first put the chestnuts in a pot with water. Boil them and when they are soft, drain and let them cool. Chop the carrot, onion and celery. Put a round of extra virgin olive oil in a pot and add the chopped vegetables. Sauté well and add the washed and coarsely cut mushrooms to the sauté. Let them flavor and cover them with vegetable broth. Let them cook for about 20 minutes over low heat with a lid. In the meantime, remove the boiled chestnuts of the peel and skin. Put a part of the boiled chestnuts in the blender bowl and also add a part of mushroom soup.

Blend until creamy and add the mushroom and chestnut soup smoothie to the pot. Boil for a few minutes and in the meantime put the remaining whole chestnuts and whole mushrooms on the plates.

When the chestnut soup has reached the right consistency with the help of a ladle, pour it into the plates. Add a sprig of rosemary and a nice round of raw oil.

Enjoy the mushroom and chestnut soup hot.

TIPS

You can enrich the mushroom and chestnut soup with potatoes, beans or chickpeas. You can prepare the sautéed vegetables with diced bacon or pancetta to give flavor. You can enjoy the soup with croutons. If you like, you can add soup pasta to the chestnut soup. I did not mention salt in the recipe because the vegetable broth is already salted.