Mushroom Soup (Zuppa di Funghi)
Instructions
For 10 people purchased 600 g porcini mushrooms and 600 g of starters.
As usual, clean the mushrooms and cut them into large julienne; using dried mushrooms, of course, should soften in tepid water.
Soffriggeteli in 70 g of butter and four tablespoons of olive oil, adding a beat fresh garlic, parsley, marjoram and thyme.
Then pour about 2 litres of good mushrooms broth, thickening the soup with two tablespoons of cream of rice (rice flour sold in package).
FRY in a small frying pan of sliced French bread, or other qualities of small format, using fresh butter; place them in a baking dish, cover with soup, sprinkle everything with 50 g of Parmesan cheese and grated Gruyere's equal.
Do Browning for about 30 minutes in the oven already warm to 190 degrees.
Just ready serve.
It's delicate and tasty.
Ingredients and dosing for 10 persons
- 600 g of mushrooms
- 600 g of starters
- Butter
- 4 tablespoons of olive oil
- Garlic
- Parsley
- Marjoram
- Thyme
- 200 cl of broth
- 2 tablespoons of rice cream
- Some slices of french bread
- 50 g of parmigiano
- 50 g of grated gruyere cheese