Lunch: Zuppa di Porcini: Porcini Soup

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Sprig of nepitella*
4 large fresh porcini mushrooms, cleaned and roughly chopped
5 cups vegetable broth
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese
2 eggs

Instructions

*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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