Alloy Porcini Mushroom Soup

A delicious mushroom dish for any occasion!

Clean the mushrooms, cut into fine slices.

Sauté the garlic in half of the olive oil until light yellow. Add the mushrooms and sauté briefly. Douse with the soup and cook on a low fire with the lid closed for about 15 minutes.

In the meantime, cut the toast into small cubes and toast briefly in the remaining oil.

Mix well the egg yolks, cream and cheese.

Before serving, add the parsley to the soup and season it. Bring to the boil, stir the egg-cheese mixture into the soup and remove from the heat immediately.

Serve the soup in plates or cups and sprinkle with the bread cubes.

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