SOUP OF CHESTNUTS AND PORCINI MUSHROOMS
- Boiled chestnuts 250 g
- Onion 1/2
- Porcini or bottom mushrooms 200 g
- Mixed beans
- Extra virgin olive oil 4 tbs
- Red wine 1 glass
- Vegetable broth 1,5 l
Finely cut the onion, put it in a pan with the oil, brown it for a little while and then add the sliced mushrooms previously cleaned.
Add the beans, the chestnuts and mix. Add the broth until it gets the desired consistency and salt to taste.
Cook for approximately 15 minutes.
Serve the soup with some toasted bread.