Quick cooking soup with Porcini mushrooms


for 4

400g Bartolini quick cooking soup
Bartolini extra virgin olive oil
300g Porcini mushrooms
1 clove of garlic
vegetable broth
white wine


Put the soup in a pot of abundant cold water, heat to boiling and boil gently for about 20 minutes, adding salt before the end of cooking, and then drain it.
In the meantime, leave the finely-chopped onion, garlic and parsley to fry slowly with the extra virgin olive oil on a low heat.
After a few minutes, add the mushrooms that have been already washed and let them cook for about 10 minutes.
Add the white wine and let it evaporate, then add the soup and stir.
Cook for other 15 minutes, adding from time to time vegetable broth.
Season with salt and pepper and serve with slices of toasted bread.