Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-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.

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