Mushroom and Chestnut Cream
Peel the carrot and sweet potato and cut them into cubes. Sauté them in a saucepan with a tablespoon of olive oil.
Wash the mushrooms and Portobello mushrooms and cut them into quarters. Add them to the saucepan and sauté them with the vegetables for 10-15 minutes. Season with salt and pepper to taste.
Add the Organic Aneto Onion Broth, stir well, increase the heat without boiling and add 7 roasted chestnuts. Cook until the mushrooms and vegetables are well cooked.
Blend with a hand mixer and keep on very low heat for a couple of minutes. Season with salt and pepper to taste.
Wash and dry the parsley and heat until wilted in a small pan. Dry on paper towels.
Serve the cream of mushrooms and chestnuts with fried parsley on top and crumbs from the remaining chestnut. Add a few drops of hot sauce if desired. Enjoy!
IF YOU HAVE ANY QUESTIONS OR WOULD LIKE MORE INFORMATION, PLEASE DON'T HESITATE TO CONTACT US!
