*  Exported from  MasterCook  *
 
                          NEAPOLITAN MUSHROOM SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       oz           Dried porcini mushrooms
    3       tb           Unsalted butter
    3       tb           Extra-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       t            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 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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