Neapolitan Mushroom Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 23 ingredients
- 1 oz Dried porcini mushrooms
- 1 1/2 lb Fresh mushrooms, wiped
- 3 tb Chopped fresh parsley, plus
- 1 tb Minced fresh thyme or 1
- 3 Cloves garlic, minced
- Coffee
- 1 sm Onion, minced teaspoon dried
- OR 4 canned Italian plum
- 3 tb Unsalted butter teaspoon dried
- 1 ts Salt about 1/4 cup chopped
- 8 sl Italian bread, 1/2 inch clean, stems trimmed, thick
- 2 tb Grated pecorino romano tomatoes, drained and cheese
- 3 tb Extra-virgin olive oil
- 5 c Meat broth
- Water
- 1/3 c Freshly grated Parmesan seeded and chopped cheese
- Freshly ground black pepper
- And sliced
- Chopped
- 3 Egg yolks
- 4 Fresh plum tomatoes, peeled,
- 1 tb Minced fresh marjoram or 1
- Chop
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 ]
Plating
Cookware for this recipe
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Large pot
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Ladle
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Sieve
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Colander