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Food Festivals of Italy
by James Fraioli and Leonardo Curti

Zuppa Di Castagne Con Porcini
(Chestnut and Porcini Mushroom Soup)
Serves 4


~ 5 tablespoons extra virgin olive oil, divided
~ 1 small onion, chopped
~ 1 potato, chopped
~ 1 (15-ounce) jar premium peeled chestnuts
~ 2 stems fresh rosemary
~ 4 cups vegetable stock
~ 1 clove garlic, diced
~ 4 ounces fresh porcini mushrooms, sliced
~ Salt and pepper, to taste
~ Truffle oil, as needed


In a saucepan, warm 4 tablespoons olive oil over medium-high heat.  Add the onion and potato. Allow to cook while stirring occasionally for about 5 minutes. Add the chestnuts, rosemary, and vegetable stock. Bring to a boil and reduce the heat to low. Cook for about 45 minutes.

Meanwhile, in a saute pan over medium-high heat, add the remaining olive oil, garlic, and mushrooms. Allow to cook for about 2 minutes. Add the salt and pepper; set aside.

After the soup has cooked for 45 minutes, remove the rosemary sprigs and discard. Puree the soup in a blender, adding vegetable stock to thin if the soup is too thick.

Add the sauteed mushrooms and garlic to the soup; stir to incorporate.
Transfer soup to individual bowls and garnish with truffle oil.
Serve hot.


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