Zuppa Di Porcini Porcini Mushrooms Soup Recipes

ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)

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.

ZUPPA DI SANTA LUCIA

Steps:

• Soak the porcini in a cup of warm water for at least 30 minutes. Drain the liquid, straining it through a fine strainer to remove any sand. Reserve the strained liquid, re-rinse the mushrooms, pat them dry, and chop finely.
• Place 4 tablespoons of the olive oil in a large soup pot over medium heat. Saute the onion and garlic for about 5 minutes until wilted. Add the porcini and the white mushrooms and cook for 10 minutes. Add the porcini liquid, tomatoes, salt, pepper, marjoram, thyme, and the stock. Bring to a boil, lower heat, and allow to simmer for 15 minutes.
• Combine the egg yolks, Parmesan, and pecorino in a mixing bowl, then gradually whisk 1 cup of the hot soup into the mixture to warm it. Then whisk the egg mixture directly into the simmering pot, stirring to thicken the soup. Add the parsley and cook for 5 more minutes.
• Meanwhile, brush the slices of bread with the remaining olive oil and toast them in the oven at 400 degrees F until golden brown. Place one piece of the toast in the bottom of each serving bowl, ladle the soup over the top and serve with additional grated Parmesan on the side.

ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)

Steps:

• Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
• In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.

ZUPPA DI PORCINI: PORCINI SOUP

Steps:

• 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.