Recipe courtesy of David Rocco
Save Recipe Print
45 min
10 min
35 min
4 servings



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.

Cook's Note

*nepitella can be substituted with mint and oregano

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Squash Soup

Recipe courtesy of Alton Brown

Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories