Morel and Chestnut Soup

  • Preparation: 60 min
  • Cooking: 30 min
  • Portions: 4


    • 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 min; 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 mn; 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