Soup of boletus mushrooms made like a soft
(zuppa di funghi porcini fatta a cremina scorrevole)
- 500 grams of boletus mushrooms (also rejects)
- 4 garlic cloves
- 2 ripe tomatoes cut in small pieces
- a small bunch of "nepitella"
- 6 spoons of olive oil
- a pinch of salt
- 30 grams of dried boletus mushrooms
- a stock cube for broth of boletus mushrooms
- a white onion, of medium size, cut in small pieces
- 2 garlic cloves
- the small leaves of 5-6 branches of "nepitella"
- 60 grs of butter
- 1/2 meat stock cube
- 1/4 of skimmed milk, very hot
- white flour
- 8 canapés of stale bread
|Take a small saucepan and put all the ingredients indicated
at point A), cook for 10-12 minutes over a low heat, covering the pan with
a lid and turning sometimes.
In the meanwhile take a pot and let boil for 2-3 minutes, half litre of
water and the boletus stock cube in order to obtain a broth quite aromatic.
Take out from the heat, put in the pot the dried mushrooms to reconstitute
them for 10 minutes.
Now take a blender and put inside the onion, the two garlic cloves, the
"nepitella", 30 grs of butter, half of the broth of dried mushrooms
and mix until you will obtain a smooth cream; put this cream in another
saucepan over a quite low heat and cook for 7-8 minutes, turning this stuff
very often. At this time back to the saucepan with the boletus mushrooms
cooked in the oil, point A), remove the bunch of "nepitella" and,
with the blender, mix all this stuff until you will obtain a sort of purée;
then keep it to use afterwards.
Now mix in the blender the dried mushrooms and the remaining broth (where
the dried mushrooms have been reconstituted) together with the other 30
grs of butter, the half meat stock cube, a spoon of white flour, until you
will have a quite thick mixture, but still smooth; add this mixture to the
cooking purée in the saucepan over the heat. Turn and mix very well,
add also the purée of mushrooms cooked in the oil, turn and mix once
again, cook for 20 minutes, very slowly, adding gradually the hot milk when
the cream starts to become thicker. Taste and add, if necessary, some salt
or some more water or milk to adjust the density of the cream; then switch
off the heat. Serve in soup plates with 2 tasted canapés in each
plate and, once on the table, liven up with abundant grinded white pepper.