Soup of Chestnuts and Porcini mushrooms
Boiled chestnuts 250g
Porcini or bottom mushrooms 200g
Extra virgin olive oil 4 tbsp
Red wine 1 glass
Vegetable broth 1,5lt
Finely cut the onion or the shallot, 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'.
Serve the soup with some toasted bread.