Porcini Mushroom Soup

Cut the potato, tomato and bell pepper Dice the vegetables evenly so they cook evenly in the vegetable broth. Transfer the vegetables to a large pot with three liters of water and bring to a boil. Cook for 15 minutes, checking that they are tender but not completely mushy.

Carefully clean the fresh porcini mushrooms, removing any soil residue without damaging the flesh, then slice them thinly. Regular slices promote even cooking and allow the mushrooms to distribute their aroma throughout the liquid without losing their firmness.

Add the sliced ​​porcini mushrooms to the pot with the cooked vegetables. Return to a boil and cook for another 15 minutes, maintaining a moderate simmer. The mushrooms should be tender and the liquid should have a strong aroma, without reducing excessively.

Season with salt and pepper Add the soup while the mushrooms are cooking, stirring gently to distribute the seasoning. Taste the broth when the porcini mushrooms are tender and adjust the seasoning before thickening, so the flour won't hinder the final balance.

Dissolve the white flour in a little cold water, stirring until smooth and free of lumps. Pour it into the soup, stirring constantly. the mixture it must be incorporated into the liquid without forming localized thickenings.

Add the flour and bring the soup to a boil for another minute, stirring constantly. Observe the consistency: the liquid should become slightly thicker and more enveloping, without turning into a solid cream. Then turn off the heat.

Add the heavy cream off the heat and mix immediately with regular movements, until you obtain a uniform color and a creamy consistency. Avoid prolonging the cooking after adding the mixture, so that the heavy cream it remains well blended and the flavour of the porcini mushrooms remains recognisable.

Ladle the soup into cups or bowls and garnish with parsley. Serve hot, accompanied by warm croutons, so the contrast between the soup's soft texture and the crunchy crust completes the dish.