Spelled soup with chestnuts and porcini mushrooms: the recipe for a tasty and rustic comfort cuisine

The spelled soup with chestnuts and porcini mushrooms it’s a first course rustic and tasty, perfect to be enjoyed hot during the fall and winter seasons. A mixture of aromas and aromatic notes that celebrates the most typical products of our territory: porcini mushrooms, chestnuts and peeled spelled, for a comfort food enveloping and full-bodied taste. A dish that you can complete with croutons from crusty bread, crumbled taralli or wholegrain breadsticks, then serve it with a family lunch or an informal dinner with friends.

Simple, but with a fairly long preparation, you can also prepare it in advance and heat it a few minutes before putting it on the table: letting it rest will allow the flavors and aromas to intensify even more, making it even tastier. the shelled spelled is grilled in a pan with chopped herbs and a drizzle of oil, then cooked, adding the hot broth, dried mushrooms, previously soaked, and the chestnuts he reads. Bay leaves and marjoram will make the soup even more flavorful and rich, but if you wish, you can also garnish it with other aromatic herbs or spices.

You can enrich your soup with slices of bread, as suggested in our recipe, or add bacon or crispy bacon which, thanks to the exceptional flavor, will tickle the taste buds; you can also supplement it with a pinch of Parmesan cheese or grated pecorino, but in all cases do not forget to finish the dish with a drizzle of crude oil, choosing it of excellent quality and intense fruitiness. Find out how to prepare a spelled soup with chestnuts and porcini mushrooms by following the instructions and advice step by step.

How to make spelled soup with chestnuts and porcini mushrooms

Soak the dried porcini mushrooms in hot water for about 30 minutes (1).

Finely chop the shallot and carrot (2).

Collect the chopped herbs in a large saucepan and add a drizzle of extra virgin olive oil (3).

Add the garlic (4).

Fry for a few minutes, until golden (5).

Rinse the peeled spelled (6).

Add the spelled to the stir-fry and grill for two minutes (7).

Pour in half the broth and the mushrooms, then cook for about 30 minutes (8).

Add the bay leaves and chestnuts and season with salt and pepper (9). Cook for another 20 minutes, gradually adding hot broth.

Serve the soup with the croutons, a little marjoram and a drizzle of crude oil (10).

storage

Spelled soup can be stored in the refrigerator, in a special airtight container, for 1-2 days. You can also freeze it.