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Zuppa Di Porcini (Porcini Mushrooms Soup)
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 41 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Italian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zuppa Di Porcini (Porcini Mushrooms Soup) brings together 4 large porcini mushrooms, fresh, cleaned and roughly chopped, 4 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter in a practical dish for home cooking. It takes about 41 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 large porcini mushrooms, fresh, cleaned and roughly chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 sprig nepitella (can be replaced by mint and oregano)
- 5 cups vegetable stock
- 1 cup freshly grated parmigiano
- 2 eggs
- salt and fresh pepper (to season)
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Instructions
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.
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