Zuppa di Porcini: Porcini Soup

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

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Directions

*nepitella can be substituted with mint and oregano

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.

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  • on July 25, 2012

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    I have seen other chefs use dried porcini if they did not have fresh porcini and simply just rehydrate them with hot water. I haven't tried it this way but I think it would make a good substitute!

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  • on April 17, 2012

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    I have never made this and i saw how one review changed the recipe because they could not get fresh porcini's. I dont know if anyone from the cooking channel reads these but does David have another way to do this if you can not get fresh porcini's.

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  • on January 30, 2012

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    Fabulous! I don't often try new recipes on guests, but tonight I did. They raved about the zuppa! However, I did make only some slight changes. We live in a very small town and the porcinis were only available in dehydrated form, so I did a 'misti' of the dried porcini, baby portabella, oyster and button mushrooms but enhanced the flavor by sauteing them in truffle oil instead of the extra virgin olive oil and used truffle salt instead of 'regular' salt. All the rest of the recipe was the same.
    My compliments, Chef Rocco......!!!

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