Attaching Drapery Panels Together

I realize that the mushroom season is almost over and I posted about a few recipes ... one for the truth: (My dad is a
fungaiolo born in these times and almost went to mushrooms every day. Me and my mom have them cooked all the way ..... fried, roasted, with the polenta and so on and so forth. But what I propose today is a recipe a bit different from usual, so delicate and so good, it's worth to try!

Ingredients: (serves 4)

• porcini mushrooms (the amount is optional but the more you make and has lots more ....)
• 2 or 1 small onion 3 cloves of garlic
• lempitella (if there is good otherwise it does not matter, this time I had not)
• cream 1 package
• 2 egg yolks
  
• parsley, salt, pepper, Oil
• vegetable broth in a saucepan
  

do brown the garlic and onion made for the purpose, must not turn yellow even just begin to smell the mushrooms are added immediately made into small pieces. Let them cook until they become Morbidini, then add the vegetable broth. I'm going to be about 400 ml eye, more or less the amount that is enough for 4 people.
Add a little tomato puree to color. Look if it needs salt, place the chilli, a little lempitella Ciuffina and parsley. cook about 1 / 2. Intact, beat 2 egg yolks and half past the 'now add them quickly without making them curdle. Add about 3 / 4 package of cream. Stir and cook another few minutes. Roast the slices of stale bread, cut into squares and serve with hot soup and some grated Parmesan.