Mushroom Soup

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

I’m declaring this week an unofficial Soup Week here on Dish + Drink. It may be officially Inspired Week on BTR, but that’s all right. Get inspired with some mushroom soup to start.

What you’ll need:
1 lb baby bella mushrooms
24 oz chicken stock
1 clove garlic
2 oz olive oil
1/2 Spanish onion
3 tbsp tomato paste
2 oz sweet vermouth
2 eggs
1/4 tsp black pepper
1 tsp dried parsley
1/2 cup Pecorino Romano cheese

Directions:
Rinse, drain, and pat dry the mushrooms. Once the mushrooms are dry, slice them and set aside.

Finely chop the onion.

In a large soup pot, saute the garlic and onion in the olive oil. When the onions are translucent, stir in the tomato paste. Add in the sweet vermouth, mushrooms, chicken stock, and black pepper.

Stir thoroughly and heat until it boils. Let simmer.

Separate the eggs and discard the whites. Combine the yolk, cheese, and parsley in a bowl. Turn the heat off under the soup.

When the soup cools, add a ladle of soup to the egg bowl and mix well. Then, add the eggs to the soup and stir again before serving.

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