Soak the porcini mushrooms in the warm stock for at least 4 hours, pour the stock through a cheesecloth and collect. Finely dice the porcini mushrooms, dried tomatoes, bacon, garlic and shallots and finely chop together with the rosemary, sauté gently in butter and olive oil, dust with the flour and sauté. Fill up with the stock and cook gently for 15 minutes while stirring, season with salt and pepper. Whip the cream until semi-stiff and fold in.
Serve with finely grated Fontina cheese, thinly sliced raw mushroom slices and the chives rolls.