Mushroom cream
Vellutata ai funghi
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For 4 people: 700 g vegetable stock - 40 g margarine - 30 g white flour - 10 g dried porcini mushrooms - 4 slices of bread - parsley - salt
Put the mushrooms in warm water to soften.
Heat the broth.
Dice the slices of bread and toast in the oven for about 10 minutes.
Melt margarine in a saucepan, then mix in the flour, making sure that no lumps are formed.
Add the hot stock, shed flush stirring all the time, then add the dried mushrooms, drained and finely chopped.
Put the fire over moderate heat and cook for about 10, stirring occasionally.
Taste and add salt if necessary.
Pour the hot cream in soup plates.
Finish with chopped parsley.
Serve the soup with croutons.
Tempo: 20'
