Mushroom soup and beans

04823 MUSHROOM SOUP and beans INGREDIENTS for 6 PERSONS 400 g of porcini mushrooms, 400 g of boiled beans, 10 g of dried porcini mushrooms, 30 g butter, 2 Tablespoons extra-virgin olive oil, 1/2 cup of dry white wine, vegetable broth, parsley, a clove of garlic, an onion, a carrot, a celery stalk, 1, 5 dl of cream whipped seeds, salt and pepper.

Preparation 40 minutes Cooking 30 minute soak in a cup of warm water the dried mushrooms for 15 minutes.

Meanwhile, clean the mushrooms and cut them into small pieces.

Drain the dried mushrooms and strain the soaking liquid.

Clean and wash celery and carrots and cut them into thin sticks of 3 cm in length.

Mince the garlic and the onion.

Take warm in a casserole 30 g of butter and 2 tablespoons oil, add the chopped onion and garlic, carrot and celery and let wilt, add the mushrooms and cook until mushroom liquid vegetation will be evaporated, tinged with the wine, add the beans, 2 ladles of broth and mushroom soaking liquid and cook for 15 minutesthen add salt and pepper.

Passed all the Blender by diluting with hot broth.

Pour the cream in cups and distributed over the cream to simulate the foam? cappuccino?, then Sprinkle chopped parsley fine.

If you wish you can garnish with celery.