1) Clean i mushrooms, wash them under running water, dry them, cut the biggest ones in half and keep them aside. Peel and slice the onion, peel the celery rapa and cut it into pieces. Peel the apples (except one half to keep aside) and cut them into pieces. In a saucepan, heat 4 tablespoons of oil and simmer the onion for 2-3 minutes. Add the celeriac, apples, one grated nutmeg, half of the thyme, laurel and about 1 l of vegetable broth. Salt, pepper, bring to a boil, cover and continue cooking for 15-20 minutes until the celeriac is tender if pricked with a fork.

2) Meanwhile, turn on the grill. Align the slices of bread on a baking sheet lined with baking paper and toast them on one side. Turn them over, sprinkle them with provolone and put them back under the grill until the cheese it will have melted and will be slightly golden.

3) With an immersion blender, blend the ingredients of the cream until you get a smooth cream; adjust the density by adding a little bit of hot broth, salted and peppered.

4) In a non-stick pan, heat 2 tablespoons of oil and let it jump the mushrooms on a high flame for about 3 minutes, until the vegetation water has evaporated; add the apple kept aside cut into cubes and brown it for a minute; add the coarsely chopped chestnuts and let them flavor. Season with salt, pepper, perfume with the remaining thyme, mix and remove from heat. Distribute the soup on individual plates, complete each portion with the mixture of mushrooms, apple and chestnuts, pepper and serve with cheese croutons.