Prep 5 mins
Cook 36 mins
I took it on David Rocco show on Food Network.
- 4 large porcini mushrooms, fresh, cleaned and roughly chopped
- 59.16 ml extra virgin olive oil
- 29.58 ml unsalted butter
- 1 sprig nepitella (can be replaced by mint and oregano)
- 1182.95 ml vegetable stock
- 236.59 ml freshly grated parmigiano
- 2 eggs
- salt and fresh pepper (to season)
- 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.
- 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.
- Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.
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.