Porcini & Chestnut Soup – Sabato

Ingredients

• 20g Naturbosco porcini
• 2 cups boiling water
• 30ml extra virgin olive oil (EVO)
• 1 large onion, finely sliced
• 250g Portobello mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 2 tsp fresh thyme leaves, picked off stems
• Salt
• 500ml beef stock (or vegetable stock if preferred)
• 150g Naiciña chestnuts, coarsely crumbled
• 1 bay leaf
• 2 tbsp fresh parsley, chopped
• 2 tsp Sabato porcini powder
• Freshly ground black pepper