Chestnuts and porcini soup

04395 CHESTNUTS and PORCINI SOUP INGREDIENTS 4 PEOPLE 350 g of peeled and boiled chestnuts, 200 g mushrooms, 1 liter of meat broth, 1/2 of onions, 30 g of cream, dry white wine, 30 g of oil, 30 g butter, 3 Sage leaves, 6 slices of toasted bread, salt, pepper, thyme.

PROCEDURE boil the chestnuts in water for 30 minutes then Peel.

Peel, wash the mushrooms and slice them up high.

Fry the onion in oil and Sage for a few minutes.

Add the mushrooms, add salt and pepper and cook for 3 minutes.

Almost at the end of Browning, flavored with white wine and let evaporate.

Bake the mixture in a bowl.

Chop chestnuts and (keeping 5-6 aside), pour in the hot broth, add the thyme and cook for 15 minutes, stirring occasionally.

Finally, add the mushrooms, chestnuts, cream and butter, mix well and cook for another 3 minutes.

Pepper and serve the soup with toasted bread.