Mushroom Minestrone

Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

30 g (1 oz) dried porcini mushrooms
1 onion, chopped finely
30 ml (2 tbsp) olive oil
450g (1 lb) café mushrooms, sliced
1 L (4 cups) chicken stock
180 ml (3/4 cup) orzo, cooked al dente and drained
2 eggs
250 ml (1 cup / 100 g) Bella Lodi cheese, grated
Salt and freshly ground pepper, to taste

Directions

  1. In a bowl, cover the porcini with 250 ml (1 cup) of very hot water and soak for 15 minutes.
  2. In a large, heavy-bottomed saucepan, wilt the onions in the olive oil.
  3. Drain the porcini. Strain the soaking liquid through a filter and reserve.
  4. Pat the porcini dry, discard the tough parts of the stems and chop coarsely. Add to the onions along with the café mushrooms. Sauté until they begin to brown, adding a little olive oil, as required.
  5. Add the chicken stock and strained soaking liquid. Bring to boil, reduce the heat, season with salt and pepper and simmer, covered, for 20 minutes.
  6. In a bowl, beat the eggs with the cheese. Set aside.
  7. Just before serving, add the orzo to the soup and bring it back to a boil. Add a little of the hot soup to the egg-cheese mixture and whisk to blend. Pour the egg mixture into the pot, remove from heat and stir. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2444

Mushroom Minestrone
Mushroom Minestrone