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Neapolitan Mushroom Soup Recipe

Neapolitan Mushroom Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Neapolitan Mushroom Soup recipe  PDF


1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb E tra virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
clean, stems trimmed, And sliced 4 Fresh plum tomatoes, peeled,
seeded and chopped OR 4 canned Italian plum tomatoes, drained and Chopped 1 ts Salt
Freshly ground black pepper 1 tb Minced fresh marjoram or 1
teaspoon dried 1 tb Minced fresh thyme or 1
teaspoon dried 5 c Meat broth
8 sl Italian bread, 1/2 inch
thick 3 Egg yolks
1/3 c Freshly grated Parmesan
cheese 2 tb Grated pecorino romano
cheese 3 tb Chopped fresh parsley, plus
about 1/4 cup chopped 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 mi ture 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.

Neapolitan Mushroom Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
381 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Neapolitan Mushroom Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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