Bright Italian mushroom soup

Name: bright Italian mushroom soup
Cook time: 16 min
Total time: 16 min
Yield: 4
Ingredients: 1 multigrain baguette; 15 g Castellino funghi porcini secchi dried mushrooms; 400 g mushrooms for pasta container of 200 g; 2 el traditional olive oil; 2 toe garlic; 1,5 liter boiling water; 2 mushroom broth tablet; 400 g celery; 50 g Pecorino Romano cheese, piece

Soup of mushrooms.

Ingredients

Directions

Preheat the oven to 220 ° C.
Fry the baguette according to the instructions on the package.
Put the funghi porcini in a bowl and pour in as much boiling water until they are completely underneath.
Halve the mushrooms for pasta. Heat the oil in a heavy-bottomed soup pan and fry the mushrooms for 5 minutes on medium heat.
In the meantime, cut the garlic finely. Add and cook for 1 min. Add the boiling water and bouillon tablets and cook for 10 minutes on low heat.
In the meantime cut the celery into bows. Drain the funghi porcini, collect the moisture and cut finely.
Add the porcini with the liquid and celery to the soup in the last 5 minutes of the cooking time. Season with pepper and salt.
Divide the soup over the plates and scrape the cheese over it. Serve with the baguette.