Zuppa di Funghi

Begin by rehydrating the Funghi Porcini secchi in 200 grams of warm water for 20 minutes. Once softened, remove the Funghi Porcini secchi, reserving the soaking liquid. Finely chop the rehydrated Funghi Porcini secchi. Clean the Funghi Cremini and slice them thinly.

Peel and finely mince the Scalogno and Aglio.

In a large, heavy-bottomed pot or Dutch oven, heat the Olio extra vergine di oliva and Burro non salato over medium heat. Add the minced Scalogno and Aglio and sauté gently until softened and fragrant, about 5 minutes, without browning.