Ingredients:

500g ceps
50g crumbled chestnut
5 medium potatoes

Preparation:

Brown your cepes in a casserole, brown them. Add chestnuts and potatoes. Heat 1L1 / 2 of water and add a cube broth of pot-au-feu. Mix everything and cook 3/4 hour. Grind to obtain a velouté Add some croutons.