The unique blend of chestnut and porcini in Chef Michael Tusk's soup recipe is sure to take your taste buds on a journey to Italy's Alto Adige - famous for its delicious white wine and exceptional Pinot Noir. While renown for its white wines, this region's Pinot Noir is also exceptional, and it works wonderfully with this warming winter soup.

To get started, gather 1 ounce of dried porcini mushrooms, 4 tablespoons unsalted butter, 1 pound white button mushrooms (thinly sliced), 2 medium leeks (using only the white and tender green parts, thinly sliced), 1 thinly sliced carrot and celery rib, 1 teaspoon of minced rosemary. You will also need 1 1/2 cups of peeled, roasted, vacuum-packed chestnuts, 3 cups of chicken stock, salt, freshly ground pepper, 1 cup of heavy cream, 2 tablespoons extra-virgin olive oil and 4 ounces of fresh porcini or cremini mushrooms (thinly sliced).

Initiate this tasty adventure by soaking the dried porcini in boiling water for about 20 minutes or until they are soft. Strain the soaking liquid through a sieve that's lined with a moistened paper towel and reserve it for later steps. Rinse thoroughly the rehydrated porcini and chop finely.

Afterward, melt butter in a saucepan and sauté the chopped porcini along with button mushrooms, leeks, carrot, celery, and rosemary over moderate heat until the veggies start to brown – about 15 minutes. Introduce the chestnuts and stock into the mix, ensuring to scrape up any delicious bits that cling to the saucepan’s surface. Pour in 3 cups of the mushroom soaking liquid, then season with salt and pepper.

Allow the soup to simmer over medium heat until the chestnuts are tender – roughly 30 mins – then later add the cream. After it cools slightly, transfer the soup in batches into a blender and blend to a smooth consistency.

To create a topping for the soup, heat some oil in a skillet and sauté the fresh porcini or cremini mushrooms until lightly browned. Ladle the soup into bowls and garnish with the sautéed mushrooms and you're ready to serve! This soup can also be refrigerated and saved for up to three days if needed.