Watch Cooking Channel

Zuppa di Porcini: Porcini Soup

Photo: Zuppa di Porcini: Porcini Soup

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

ingredients

recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 3 reviews

  • on July 25, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 17, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 30, 2012

    Flag

    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......!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How