*nepitella can be substituted with mint
In a pot, heat the extra-virgin olive oil
and butter. Throw in a sprig of nepitella. Add the fresh porcini to the pot, and let cook for a minute so that the mushrooms absorb all the flavors.
Add a ladle of vegetable 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.