Preparation:
Coarsely chop the prepared porcini mushrooms and boil until
half-ready
add chopped parsley and lightly fried in butter and
bow.
Pour the lightly toasted flour with mushroom broth, let it boil and
remove the foam. Add ground cinnamon, cloves, bay leaf, salt,
diluted citric acid or lemon juice, nutmeg. All
place in ceramic pots, close the lid and simmer for about an hour.
Bon appetit!