Summary

Ingredients

• 250 g porcini mushrooms
• 2 beefsteak tomato (s)
• 2 stalks celery
• 1 tablespoon thyme leaves, fresh
• 1 bunch chives
• 50 g parmesan, rated
• 8 slices white bread (small )
• 1 onion (s)
• 1 clove garlic
• 1 liter meat broth, hot
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Clean the mushrooms and cut into slices. Peel and core the tomatoes, finely chop the flesh. Cut the celery and onion into small cubes.
2. Heat 4 tablespoons of olive oil in a saucepan and sauté the onion and celery in it. Squeeze in the garlic. Pour meat stock and stir in chopped tomatoes. Season with 1/2 tablespoon thyme, salt and pepper and simmer in an open pot for 20 minutes. Add mushroom slices to the soup and cook for another 10 minutes. Cut the chives into small rolls.
3. Roast 8 slices of white bread and distribute on 4 soup plates. Season the soup to taste and pour over the bread slices. Serve with thyme, chives and 50 g grated parmesan.