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I couldn't find porcinis, so I tried to find a substitute. The portabello was the biggest I could find, but I wasn't sure that was the right taste. So I threw in some shitake and button mushrooms to try and make it work. I couldn't find nepitella, so I used fresh mint and oregano. I loved the taste before adding the cheese and egg, so I saved some for serving like that. I really enjoyed this, both ways! Thanks for sharing this yummy mushroom recipe!
This is so delicious. I've never seen fresh porcini here, so what I did (for half the recipe) was use 3 medium button mushrooms, and a generous 1/2 cup of dried porcini. I rehydrated the porcini in water for a few hours, and strained the soaking liquid. I used that for part of the broth. I ended up eating supper alone, so opted not to add the egg, as I did not think it would reheat well, and put the cheese into my bowl rather than into the saucepan. I ended up eating the second portion, too. Oh, used fresh thyme instead of nepitella, which I have never seen, but for which I have ordered seeds, as it sounds like a very nice herb.
I love mushrooms and this was a particularly flavoursome mushroom soup and very quick to prepare, which for me ensures that I'll be making it again! I used large field mushrooms, oregano (I've never come across nepitella), rosemary, sage and thyme and my Vegetable Stock. Loved the 2 eggs streaked through the soup at the end of the cooking time. I used to often add eggs at this stage when making soups but haven't done so for a while so it was nice to be reminded! Thank you for sharing this really tasty soup recipe, Boomette! Apart from adding those few extra herbs, I really wouldn't want to change a thing. Made for Every Day is a Holiday.
Delicious soup THANKS! I used cepes mushrooms, which are the French version of porcini mushrooms. I could not source any nepitella, so used oregano as suggested. I was recovering from being ill, and this was just what the doctor ordered. Made for Holiday Tag. Thanks Boomette1. FT :-)