The trees are tinged with warm colors of the rainbow to welcome the cold season and then lose their leaves. Between one leaf and the other we find in the woods one of the most precious fruits of the season: chestnuts. A perfect combination with mushrooms.
The soup I propose is very easy to make, I suggest you to enjoy it together with breadsticks to make a dose of carbohydrates to a light lunch and make it even more delicious with the taste of bread.
I have recently discovered that the famous and tasty Pangrì Mulino Bianco have changed clothes and have also been converted to the whole with a greater supply of fiber and a slower release of glucose, calming the sense of hunger for longer.
Cream soup of chestnuts and mushrooms with wholewheat Pangrì Mulino Bianco
Recipe for 4 people
For vegetable broth:
1 LT of water
75 gr of celery
100 gr of carrots
100 g of onion
Salt to taste
For the soup:
1 kg of chestnuts
300 gr of mushrooms (if you find the porcini mushrooms taste will be even more intense, I used the champignons)
- 1 clove of garlic
- Oil and salt to taste
- Rosemary as required
- Half a shallot
1- Stick (with a knife, cut each chestnut horizontally) and boil the chestnuts for 30 minutes.
2- After cooking, peel them and put them in a saucepan with a little oil, shallot, rosemary and cook for 15-20 minutes over high heat.
3- Prepare the vegetable stock while boiling water, celery, carrots, onion and salt as required.
4- In another pan cook the cleaned mushrooms with parsley, oil, a pinch of salt and garlic in a shirt (unpeeled).
5- Once cooked, pour the broth into the chestnut casserole and blend with an immersion mixer until the correct consistency is reached.
Tip: do not put too much liquid, you can always add it later to get the consistency sought.
6 – Put the mushrooms on your soup adding a pinch of coarsely ground pepper and the wholesome Pangrì integrals.
Enjoy your meal!