Soup with “chiodet” mushrooms from montello
300 gr. of honey mushrooms
60 gr. of butter
1 level tablesp. of flour
1 litre of broth
Half a clove of garlic
A handful of grated Grana Padano cheese
Salt and pepper
Peel and wash the mushrooms and chop them up together with the garlic. Heat up some butter in a pan, add the flour and a little broth and bring it to the boil, stirring continuously. When this mixture starts to thicken, take it off the heat, add the chopped mushrooms and garlic, season with salt and pepper and put back on the heat, adding the rest of the broth.
Continue cooking from about 30 minutes, adding salt if necessary and grated cheese. Serve very hot with bread croutons.