Zuppa Toscana con Funghi

• 500 g saffron milk caps
• 200 g fresh ceps or 40g

Clean the fresh mushrooms thoroughly and slice them finely. Rinse the dried ceps, if using, and save their soaking water.

Chop 3 of the garlic cloves and put in a pan to fry in 2 tablespoons of the olive oil. When they start to colour (but not too much), add the polpa di pomodoro and cook for 10-15 minutes. Add the mushrooms, stock and ceps soaking water and cook until the mushrooms are