{"id":11510,"date":"2018-01-10T17:00:05","date_gmt":"2018-01-10T16:00:05","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=11510"},"modified":"2018-01-10T17:00:05","modified_gmt":"2018-01-10T16:00:05","slug":"porcini-soup","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/porcini-soup\/","title":{"rendered":"Porcini soup"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"ingredient-amount\">(1) 4 tablespoons<\/span>\u00a0<span class=\"ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li><span class=\"ingredient-amount\">(2) 2<\/span>\u00a0<span class=\"ingredient-name\">Unsalted butter<\/span><\/li>\n<li><span class=\"ingredient-amount\">(3)<\/span>\u00a0<span class=\"ingredient-name\">Spring of nepitella<\/span><\/li>\n<li><span class=\"ingredient-amount\">(4) 4<\/span>\u00a0<span class=\"ingredient-name\">Large fresh porcini mushrooms, cleaned and roughly chopped<\/span><\/li>\n<li><span class=\"ingredient-amount\">(5) 5 cups<\/span>\u00a0<span class=\"ingredient-name\">Vegetable broth<\/span><\/li>\n<li><span class=\"ingredient-amount\">(6)<\/span>\u00a0<span class=\"ingredient-name\">Salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"ingredient-amount\">(7) 1 cup<\/span>\u00a0<span class=\"ingredient-name\">Freshly grated Parmigiano Regiano cheese<\/span><\/li>\n<li><span class=\"ingredient-amount\">(8) 2<\/span>\u00a0<span class=\"ingredient-name\">Eggs<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Nepitella can be substituted with mint and oregano. In a pot, heat the extra virgin olive oil and butter. Throw in a spring of nepitella. Add the fresh porcini to the pot, and let cook for a minute so that the mushrooms absorb all the flavours.\u00a0Add a ladle of vegetable broth and allow the porcini to cook for another minute, or until the broth has been absorbed. Season with salt and black pepper, and pour in the remaining broth. Bring the soup to a boil, and then lower the heat. Let the soup simmer for 30 minutes. Before plating, add the Parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: (1) 4 tablespoons\u00a0Extra virgin olive oil (2) 2\u00a0Unsalted butter (3)\u00a0Spring of nepitella (4) 4\u00a0Large fresh porcini mushrooms, cleaned and roughly chopped (5) 5 cups\u00a0Vegetable broth (6)\u00a0Salt and freshly ground black pepper (7) 1 cup\u00a0Freshly grated Parmigiano Regiano cheese (8) 2\u00a0Eggs Preparation: Nepitella can be substituted with mint and oregano. In a pot, heat the&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/porcini-soup\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":11511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[2669],"tags":[3027,3068,3112,3032,3050,4872,3063,3040,3029,4870,4873,4868,3076,4869,4871],"class_list":["post-11510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-best-italian-recipes","tag-black-pepper","tag-butter","tag-eggs","tag-extra-virgin-olive-oil","tag-grated-parmigiano-regiano","tag-italian-cheese","tag-italian-food-recipes","tag-italian-recipes","tag-large-fresh-porcini-mushrooms","tag-parmigiano-regiano","tag-porcini-soup","tag-soup-recipes","tag-spring-of-nepitella","tag-vegetable-broth"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Porcini soup - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/porcini-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Porcini soup\" \/>\n<meta property=\"og:description\" content=\"Ingredients: (1) 4 tablespoons\u00a0Extra virgin olive oil (2) 2\u00a0Unsalted butter (3)\u00a0Spring of nepitella (4) 4\u00a0Large fresh porcini mushrooms, cleaned and roughly chopped (5) 5 cups\u00a0Vegetable broth (6)\u00a0Salt and freshly ground black pepper (7) 1 cup\u00a0Freshly grated Parmigiano Regiano cheese (8) 2\u00a0Eggs Preparation: Nepitella can be substituted with mint and oregano. 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