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Le ricette di Pierre



Dosi per 4:

30 g burro
1 cipolla
450 g funghi coltivati
1 bicchiere latte
3/4 l brodo
4 cucchiai fiocchi d'avena

Soffriggere nel burro la cipolla tritata, unire i funghi e portare a cottura. Salare e pepare. Frullare i funghi con il latte. Aggiungere il brodo caldissimo, frullare ancora, versare in una pentola e portare ad ebollizione.

Quando la minestra inizia a bollire versare a pioggia i fiocchi d'avena, mescolare e servire ben caldo.

Provenienza: RAI Televideo 25/04/1994

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