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Potato soup, mushrooms and chestnuts

ingredients

servings

4

Potatoes

1000 grams

Champignon mushrooms

250 grams

Garlic

1 wedge

Extra virgin olive oil

to taste

Black pepper

to taste

Iodized salt

to taste

Dried chestnuts, peeled

80 grams

Parsley

1 sprig

White wine

1 coffee cup

soups from Italy

Potato soup, mushrooms and chestnuts

Potato soup, mushrooms and chestnuts

vegan source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato soup, mushrooms and chestnuts

A dish that combines the flavors and the colors of autumn: an unusual combination but with a unique taste!

Potato soup, mushrooms and chestnuts step 1

step 1

In a pan with non-stick bottom put a spoonful of olive oil and the garlic clove: as soon as the imbiondisce garlic, delete it. Add the diced potatoes and after about 10 'also mushrooms.

Potato soup, mushrooms and chestnuts step 2

step 2

Add salt and pepper and pour a cup of white wine. Far simmer stirring occasionally.

Potato soup, mushrooms and chestnuts step 3

step 3

Once the water dries mushrooms, add warm water to continue cooking.

Potato soup, mushrooms and chestnuts step 4

step 4

Halfway through cooking, add chopped also chestnuts (to soften them a bit I 'soaked in warm water previously): lasciarne by some for the impiattamento.

Potato soup, mushrooms and chestnuts step 5

step 5

Stir thoroughly to incorporate good chestnuts in the soup. Continue cooking until the potatoes are almost reduced to a pulp: in this way the soup will prove to be more creamy.

Potato soup, mushrooms and chestnuts step 6

step 6

Serve garnished with a few chestnuts, a sprig of parsley, other fresh black pepper and a little oil EVO raw.

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