Ingredients

• 700 g broth
• 80 g speck
• 40 g butter
• 30 g white flour
• 10 g dried porcini mushrooms
• 4 slices of bread
• parsley
• salt

To prepare the mushroom cream, soften the mushrooms in warm water. Heat the broth. Dice the slices of bread and toast them in the oven for about 10 minutes. Melt the butter in a saucepan, then mix in the flour, making sure that there are no lumps. Add the hot broth, poured slowly, stirring all the time, then add the dried mushrooms, squeezed and finely chopped. Put on the heat over moderate heat and cook for about 10 ', stirring occasionally. Taste and, if necessary, season with salt. Cut the speck into cubes. Pour the hot cream into individual soup plates. Complete it with the speck and chopped parsley. Serve the velouté accompanying it with the croutons.

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