Here is the first of many soups for he Slow Travel Sunday Soup Group.
This is porcini chestnut soup. It would be perfect for a soup course for Thanksgiving; it’s light and has delicate flavors. The chardonnay we drank with it seemed to overwhelm the soup–would have been better, I imagine, with a nice light Spanish albarino or a soave from Italy.

I had no trouble peeling my chestnuts after roasting them; I did it the day before and kept them in a zip lock bag, but I did have to eat one or two. The porcini I used were brought home in my suitcase from Oliviera in Acqui. They have great flavor and that unmistakable earthy aroma. YUM!
Thanks, Amy, for the recipe. We loved it.