Chestnut and Porcini Mushroom Soup

This week we orient ourselves on the soup whose specialty is given by the use of chestnuts and porcini mushrooms. Autumn makes its entrance with a still sweet temperature, while the strong smell of freshly picked porcini mushrooms or purchased from the trusted greengrocer is unparalleled in all those types sometimes passed off as such places for sale along the roadsides. Attention therefore The original porcini mushrooms are a very sought after and appreciated variety, famous for their intense flavor and the fragrant touch they give to the preparations: Today we see how to best clean them to use them in our shared soup with chestnuts.

Ingredients

200gr of fresh maltagliati pasta

600gr of chestnuts 

400gr of porcini mushrooms

2 cloves of garlic 

olive oil 

1 sprig of rosemary

4 slices of homemade stale bread

1 sprig of chopped parsley

2 shallots

salt

pepper or chili pepper

Procedure

Cut the chestnuts and then dip them in a pot of boiling water boil them for 20 minutes; Peel them and remove all skins. Chop the shallots and sauté with a little oil and chopped rosemary, add the chestnuts and let them flavor over high heat for about 10 minutes; Season with salt and pepper pour 1 liter of boiling water and boil for another 50 minutes. Lightly scrape the boletus to remove soil residues and wash with moistened kitchen paper. Sauté the garlic with oil, add the mushrooms cut into slices and a little parsley; Cook for 20 minutes and at the end salt and pepper. Blend the chestnuts with plenty of cooking broth and put them back to cook. Add the mushrooms and maltagliati. Sit down if you want bread in individual bowls, cover with soup and let rest 5 minutes so that the slices soften well, then serve the soup sprinkled with the remaining parsley. What more can I say... The comment is left to those who will taste the soup!