How to make
Finely chop the onion, garlic and leeks and fry them in oil, until they aquire a golden color.
Add the mushrooms and fry them, until they are also stewed.
Add the potatoes (cut into cubes), the spices and top up with hot broth or water.
After the potatoes are cooked, add the crushed chestnuts and set aside 4-5, which will be used for decoration when serving.
After everything boils for about 5 minutes, pour the chestnut soup into a blender and blend it, until it becomes smooth.
Return the cooked mushroom cream soup back onto the stove and leave it for another 5-10 minutes.
Finally, add the cream.
Remove it from the stove. Serve this perfect chestnut and porcini mushroom soup with a little more cream and crushed pieces of chestnuts.
