Morel and Chestnut Soup
Cooking: 30 minutes
40 g of dried morels
300 g peeled chestnuts
A few strips of bacon
A bit of parsley (optional)
3 tablespoons of fresh cream
Soak the morels in lukewarm water for 20 minutes.
Remove the morels, keeping the water and filtering it into a pot.
Heat the pot under a medium flame for 30 min (to concentrate the taste).
In a pan, sauté the chestnuts and bacon for a few minutes.
Add the morel water and ¼ of the morels to the pan, cover, and continue cooking for 5 minutes.
Stir and mix well.
At the same time, sauté the remaining morels in butter for a few minutes.
Then add these morels to the chestnut mix with 3 tablespoons of fresh cream.
Keep cooking on a low flame for 5-10 mn while occasionally stirring.
Add parsley and serve hot.