1 bag of Orogel Virtù di Zuppa Barley and mushrooms
butter to taste
salt and pepper
8 flower shaped bread
80 g grated Parmesan cheese
Pour the frozen Virtù di zuppa Orzo e Funghi in a large pan and add 180ml of water. Cover bring to a boil and cook over medium heat for 6 minutes, stirring occasionally. Adjust for salt and pepper and set aside.
Cut the rosette cap, discard the soft part, brush with butter, season with plenty of grated cheese.
Bake the bread at 240°C for 4-5 minutes.
Serve the hot soup in the sandwich and garnish with thyme.