— Conegliano Valdobbiadene


Combai chestnut and honey mushroom soup

by Chef Enrico Canel - Locanda Da Condo, Col San Martino

When autumn arrives, and the first cold snap tinges landscapes with a hint of melancholy, Enrico Canel knows how to whet his guests’ appetites, by combining Combai chestnuts and honey mushrooms to a create a lush, creamy soup. Below, we share his recipe with you. “If we think of traditional cuisine as a way enjoying the very best of what the seasons and the land has to offer,” explains Enrico, “it’s easy to see why chestnuts and mushrooms were harvested to make this warming soup, with the addition of a few potatoes to thicken it.”



160 gr of honey mushrooms from the hills of Col San Martino, cut into 1 cm chunks and cooked with a clove of garlic.

160 gr of Combai chestnuts, boiled, peeled and cut to the same size as the mushrooms

100 gr of Moriago potato cut into a small dice

About 1200 grams of good quality vegetable broth

1/2 white onion, finely chopped

70 gr Soligo butter

1 handful of parsley, roughly chopped

Bread croutons, Asolo PDO extra virgin olive oil.



In a high-sided frying pan, melt 60 grams of the butter and brown the onions in it. Add the diced potato and chopped parsley (this will ensure it doesn’t ‘float’). Mix well and cook for about 15 minutes, adding a ladle of broth every now and then to stop it sticking. Next add the mushrooms and chestnuts and cook for another 12 minutes (taste occasionally to check ingredients are cooked. Extend cooking time if necessary).

Season with salt and pepper and remove from heat. Stir in the remaining 10 g of butter. Toast the croutons, adding a few drops of the extra virgin olive oil. Sprinkle on top of soup and serve.