50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper
Preheat oven to 200 º.
Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.
Chop the leek and put it to fry lightly over low heat in a large pan with a splash of oil about 15 minutes, stirring occasionally.
Remove the chestnuts from oven, and as soon as you they are not too hot rub with both hands to remove the skin.
Incorporate the chestnuts and potatoes to the pan with the leeks, season and fry lightly a couple of minutes. Soaking them with the wine, and let this reduce 2 to 3 minutes until no smell of alcohol.
Moisten with a liter of chicken broth. Bring to a boil and cook about 20 minutes. Blend the soup and add about 100 ml of water. Add the evaporated milk and mix. If too thick, you can lighten with more water.
When you eat the cream, drain the mushrooms, dry them a bit with a cloth or paper towel and sauté with a little oil in a pan. Season and serve them as a side dish of hot cream.