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    You are in: Home / Recipes / Zuppa Di Porcini (Porcini Mushrooms Soup) Recipe
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    Zuppa Di Porcini (Porcini Mushrooms Soup)

    Zuppa Di Porcini (Porcini Mushrooms Soup). Photo by breezermom

    1/1 Photo of Zuppa Di Porcini (Porcini Mushrooms Soup)

    Total Time:

    Prep Time:

    Cook Time:

    41 mins

    5 mins

    36 mins

    Boomette's Note:

    I took it on David Rocco show on Food Network.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
    2. 2
      Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
    3. 3
      Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

    Ratings & Reviews:

    • on January 15, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Zuppa Di Porcini (Porcini Mushrooms Soup)

    Serving Size: 1 (70 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 207.0
     
    Calories from Fat 195
    94%
    Total Fat 21.7 g
    33%
    Saturated Fat 6.2 g
    31%
    Cholesterol 121.0 mg
    40%
    Sodium 36.0 mg
    1%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    0%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    porcini mushrooms

    nepitella

    vegetable stock

    parmigiano

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