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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours. | 2. Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour. | 3. Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	4		chopped	-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
nepitella	1	sprig	replaced	-	-	-	-
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
parmigiano	1	cup	grated	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.