Clean the mushrooms and slice them.
Heat a few turns of extra virgin olive oil in a pan, flavor with a clove of garlic and some rosemary; add the mushrooms and season with salt and pepper. Cook over high heat for about 10 minutes.
Once cooked, take half of them out and transfer to a blender along with the hot broth. Blend until creamy. Keep warm.
Remove the rind from the brie, cut it into chunks and melt over low heat along with the milk.
It is time for the stars of the recipe: tortellini with prosciutto Nonna Rina. Cook them in boiling salted water for 3 minutes, then drain them directly in the pan with the mushrooms. Saute the tortellini for a few moments, so that the flavors blend.
Compose the dish like this: the cream of mushroom soup as a base, the prosciutto tortellini sautéed together with the mushrooms, a few generous spoonfuls of brie fondue and the toasted hazelnuts.
Decorate with a few sprigs of rosemary and-ready on the table