by jimmy | October 11, 2013 7:42 am
I love mushrooms and eggs and this soup recipe is a great winter warmer
4 tbsp coconut or extra virgin olive oil
2 tbsp grass fed butter
Sprig of mint or oregano
4 large fresh porcini mushrooms, cleaned and roughly chopped
5 cups vegetable stock (broth)
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano cheese
2 free range eggs
In a pot, heat the extra-virgin olive oil and butter. Throw in a sprig of mint or oregano. Add the fresh porcini to the pot and let them cook for a minute so that the mushrooms absorb all the flavors.
Add a ladle of vegetable stock (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.
Source URL: http://jimmyboswell.com/foodblog/porcini-soup/
Copyright ©2018 Chef Jimmy Boswell unless otherwise noted.