Neapolitan mushroom soup
Yield: 8 servings
Ingredients:
- 1 oz Dried porcini mushrooms 1 tb Minced fresh marjoram or 1
- 3 tb Unsalted butter -teaspoon dried
- 3 tb Extra-virgin olive oil 1 tb Minced fresh thyme or 1
- 1 sm Onion minced -teaspoon dried
- 3 Cloves garlic minced 5 c Meat broth
- 1 1/2 lb Fresh mushrooms wiped 8 sl Italian bread
- 1/2 inch
Instructions:
-clean stems trimmed -thick And sliced 3 Egg yolks 4 Fresh plum tomatoes peeled 1/3 c Freshly grated Parmesan -seeded and chopped -cheese OR 4 canned Italian plum 2 tb Grated pecorino romano -tomatoes drained and -cheese Chopped 3 tb Chopped fresh parsley plus 1 ts Salt -about 1/4 cup chopped Freshly ground black pepper for garnish Soak the porcini mushrooms in 1/2 cup of warm water for about 30 minutes. Drain reserving the liquid. Rinse dry and chop the porcini mushrooms. Strain the soaking liquid through washed cheesecloth paper towels or a coffee filter. Set aside. Melt the butter and 1 tablespoon of olive oil in a large pot over low heat. Add the onion and garlic. Cook stirring frequently until the onion is wilted but not browned about 5 minutes. Add the porcini mushrooms and cook for 8 minutes. Increase the heat to medium and add the fresh mushrooms. Cook until the juices run about 10 minutes. Add the reserved porcini soaking liquid and continue to cook until reduced by half about 5 minutes. Add the tomatoes salt pepper marjoram and thyme; cook for 5 minutes. Add the broth and simmer for 15 minutes. While the soup is cooking toast the bread in a 400 F oven until lightly browned on both sides. Remove and brush one side with the remaining olive oil. Use more oil if necessary. In a small bowl beat the egg yolks with the Parmesan chese the pecorino romano cheese and 3 tablespoons of chopped parsley. Gradually whisk 1 cup of the hot soup into the egg yolks to warm them. Reverse and slowly whisk the egg yolk mixture into the soup. Cook stirring constantly over medium-low heat until the soup thickens. (Do not boil or the soup will curdle.) Place a piece of toast in each of 8 bowls. Ladle in the hot soup and sprinkle with additonal grated Parmesan cheese and chopped parsley. Serves 8. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.
