Porcini soup
Instructions
Clean the mushrooms and cut them into strips.
Put In a pan to fry the garlic with oil, after 5 minutes, add the mushrooms and let stand for another 5 minutes.
Add the tomato sauce, Rosemary, marjoram, salt and pepper, cover and cook for 5 minutes.
Pour about 800 ml salted boiling water and cook for 15 minutes.
In a bowl beat the egg, add the grated Parmesan and mix.
Pour the soup, stir and serve in plates with slices of stale bread.
Ingredients and dosing for 4 persons
- 400 g of fresh porcini mushrooms
- 40 g of parmigiano
- 1 egg
- 1 tablespoon of tomato sauce
- 1 clove of garlic
- 1 sprig of rosemary
- 1 handful of marjoram
- 1/2 cup of olive oil extra virgin
- Some slices of stale bread
- Salt
- Pepper