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.Ingredients:
- 25 dkg of plain chestnut mass
- 2-3 dkg of dried wild mushrooms
- 5 dl of chicken soup (from chicken bouillon cubes)
- some black pepper, chives, thyme, and ground nutmeg
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.