Ingredients

• 150 ml - Veloute*
• 50 gms - mushroom paste
• 08 gms - porcini mushroom dry (soaked)
• 100 ml - porcini stock
• salt to taste
• pepper to taste
• few drops - black truffle oil
• *For One Liter Veloute:
• 100 gms - refined flour
• 100 gms - butter
• 1000 ml - vegetable stock

How to Make Zuppa Porcini

• Melt the butter and add flour. Cook till the raw flavours go off.
• Add vegetable stock and whisk the mixture in order to avoid lumps.
• Now add your remaining ingredients and correct the seasoning.
• Sprinkle a few drops of truffle oil on top and serve hot.