Cream of Porcini mushrooms

Type of recipe: Appetizers

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Preparation method:

Cut the mushrooms and sauté in the extra-virgin olive oil, seasoning with salt to taste. Add to the béchamel with a little lean meat stock. Season with more salt if necessary, then add a little extra-virgin olive oil to thicken. Cut the slices of farmhouse bread – made using starter dough, spelt flour and chestnut flour – and toast them before putting them in the bottom of a soup dish. Blend the soup until smooth and velvety, pour over the toasted bread and serve.

Preparation method:

Cut the mushrooms and sauté in the extra-virgin olive oil, seasoning with salt to taste. Add to the béchamel with a little lean meat stock. Season with more salt if necessary, then add a little extra-virgin olive oil to thicken. Cut the slices of farmhouse bread – made using starter dough, spelt flour and chestnut flour – and toast them before putting them in the bottom of a soup dish. Blend the soup until smooth and velvety, pour over the toasted bread and serve.