Ingredients

• 250 g of porcini mushrooms
• 170 g potato
• 150 g carrot
• 120 g peas
• 100 g onion
• 100 g courgette
• 100 g tomato
• 70 g celery
• garlic
• aromatic mince (thyme, marjoram, parsley)
• 2 L broth
• olive oil
• salt
• pepper

For the recipe of the porcini soup, peel the mushrooms, cut them into thin slices then brown them in 2 tablespoons of oil flavored with a clove of whole garlic. Season with salt, pepper and a pinch of aromatic mince, then turn off and set aside. Clean all the remaining vegetables, wash them, cut them into cubes then brown them in 3 tablespoons of oil, starting with the celery, carrot, onion and then continuing with the others.
As soon as they are well wilted, add all the hot broth, cover and cook over moderate heat for about 30 ', then add the prepared porcini mushrooms and continue to cook for about 20 minutes. When cooked, correct with salt and pepper and complete with a pinch of mince.

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