Recipe for Porcini Mushroom Soup with Ricotta

In a pan, sauté the butter with crushed garlic and add the porcini mushrooms. You can use fresh or frozen porcini. Allow to brown. Then add the chicken broth, season with salt and pepper, and let simmer for 12 minutes over low heat. Off the heat, add the ricotta and then blend for about 3 minutes until you achieve a nice velvety texture. If you don't blend long enough, your velouté may be grainy. If you find the velouté too thick for your liking, you can add more chicken broth until you reach the desired consistency. Garnish with a few sprigs of parsley and serve.