Zuppa di Porcini: Porcini Soup

Name: Zuppa di Porcini: Porcini Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 4 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; Sprig of nepitella*; 4 large fresh porcini mushrooms, cleaned and roughly chopped; 5 cups vegetable broth; Salt and freshly ground black pepper; 1 cup freshly grated Parmigiano Reggiano cheese; 2 eggs

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Level: Intermediate
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Level: Intermediate
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 servings

Ingredients

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4 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

Sprig of nepitella*

4 large fresh porcini mushrooms, cleaned and roughly chopped

5 cups vegetable broth

Salt and freshly ground black pepper

1 cup freshly grated Parmigiano Reggiano cheese

2 eggs

Directions

In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of nepitella. Add the fresh porcini to the pot, and let cook for a minute so that the mushrooms absorb all the flavors.
Add a ladle of vegetable broth and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes.
Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.