ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)
Make and share this Zuppa Di Porcini (Porcini Mushrooms Soup) recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 41m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 207, Fat 21.7, SaturatedFat 6.3, Cholesterol 121, Sodium 36, Carbohydrate 0.2, Sugar 0.2, Protein 3.2
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REYA SIKDER
[email protected]This soup is a real crowd-pleaser.
ka sarx
[email protected]This soup is so comforting.
Anila Sherazi
[email protected]I can't wait to make this soup again.
robert swafo
[email protected]This is the best porcini mushroom soup I've ever had.
Syeda Iqra004
[email protected]This soup is a must-try!
Abdou 999
[email protected]I would recommend this soup to anyone.
talking ben
[email protected]This soup is so easy to make.
Rebecca Mbali
[email protected]The flavors in this soup are amazing.
Ume Hania
[email protected]I love the creamy texture of this soup.
Christian Melillo
[email protected]This soup is perfect for a cold winter night.
Aimal op
[email protected]5 stars!
Ntethelelo Mthimkhulu
[email protected]This soup is a keeper!
lolly pop
[email protected]I'll definitely be making this again.
TAHAJR Tahajr
[email protected]Delicious!
Jacob “Jake” Jepsen
[email protected]This soup was easy to make and it tasted great! I used dried porcini mushrooms that I rehydrated in hot water, and the flavor was amazing. I also added a bit of chopped parsley and Parmesan cheese to the soup, which gave it a nice finishing touch. I
Terri Gearheart Wyllie
[email protected]This soup was a bit too rich for my taste, but it was still very good. I used fresh porcini mushrooms that I found at the farmers market, and they really made the soup special. I also added a bit of chopped parsley and Parmesan cheese to the soup, wh
Md Nazmush Shakib
[email protected]I'm not a huge fan of mushrooms, but this soup was surprisingly good! The flavors were very well-balanced and the soup had a nice creamy texture. I especially liked the addition of the white wine, which gave the soup a nice acidity. I would definitel
Shamol Shil
[email protected]This soup is so easy to make and it's absolutely delicious! I used dried porcini mushrooms that I rehydrated in hot water, and the flavor was amazing. I also added a bit of chopped parsley and Parmesan cheese to the soup, which gave it a nice finishi
Meghla Ahmed
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone raved about the flavor and the creamy texture. I used fresh porcini mushrooms that I found at the farmers market, and they really made the soup special. I also added a bit of white w
Ritik Magar
[email protected]This porcini mushroom soup was an absolute delight! The flavors were rich and complex, and the soup had a wonderfully creamy texture. I followed the recipe exactly, using dried porcini mushrooms that I rehydrated in hot water. The soup came together