Local products11 November 2018

Recipe of the Week: Autumn country soup

This country soup is an ancient Autumn dish from rural tradition brought back to modern days.

Credits: www.ciboviaggiando.it

Credits: www.ciboviaggiando.it

 This country soup is an ancient Autumn dish brought back to us from rural tradition by the ability of Libereso Guglielmi - internationally acclaimed botanist, naturalist, writer and author of several essays on nature who passed away at age 91.


  • Chestnuts 1kg
  • Butter 100g
  • Dried mushrooms 125g
  • Onion 1
  • Cloves
  • Sugar 1 tablespoon
  • Almonds
  • Vegetable broth 1 liter

[Credit cookaround]


  1. Put the chestnuts in boiling water and peel them. Add them to a pot with butter, the mushrooms previously soaked in warm water, the finely chopped onion, cloves, sugar and vegetable broth.
  2. Let it simmer for at least half an hour.
  3. Serve with toasted bread and sprinkle with toasted and finely chopped almonds

Perfect for the Autumn chills,

Buon appetito!


Deborah Bellotti

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