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Cream of chestnut soup with mushrooms and ham stripes
Cream of chestnut soup with mushrooms and ham stripes has a distinct flavor, but even if you leave the ham out, you will still have a delicious meal, which also suits the dietary preferences of vegetarians.

  • 25 dkg of plain chestnut mass
  • 2-3 dkg of dried wild mushrooms
  • 1 large potato
  • 2-3 dl of cream
  • 5 dl of chicken soup (from chicken bouillon cubes)
  • some black pepper, chives, thyme, and ground nutmeg
  • 1 package of Parma ham
Soak the dried mushrooms in lukewarm water for the amount of time indicated on the package (generally 15 minutes); then cook the potato, mushrooms, and chestnuts in chicken soup for 10-15 minutes. When ready, blend them in a blender with cream, chives, thyme, ground nutmeg, and black pepper. If necessary, salt the mixture and boil it one more time. Serve it with finely chopped ham.
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