Tomato, Porcini & Egg Soup Recipe
This is a broth with lots of interest, rather like a thin minestrone.
1/2 cup dried porcini mushrooms
4 tbsp virgin olive oil
2 onions, finely diced
1 celery stalk, finely diced
Pinch of sugar
3 eggs, beaten
4-1/2 cups chicken or vegetable broth or stock
4 ripe tomatoes, peeled, seeded and chopped
Salt and ground pepper
Step 1: Put the dried mushrooms into a heatproof bowl, add 1 cup hot water and let soak.
Step 2: Heat half the olive oil in a pan, add the onions and celery and cook over medium heat, stirring occasionally, for 10 minutes, until the onions have softened. Add the sugar and season with salt.
Step 3: Meanwhile, heat a little of the remaining olive oil in a frying pan or skillet. Pour in a small quantity of the beaten egg and cook until just set, then remove with a spatula. Continue making more very thin omelettes in this way, adding more oil as necessary, until all the beaten egg has been used.
Step 4: When these omelettes are cool, roll them up and shred them into 1/4″ thick strips to make egg “noodles”. Set aside.
Step 5: Add the tomatoes to the vegetables in the pan and cook for 5 minutes, until softened, then pour in the broth or stock and add the mushrooms with their soaking liquid. Simmer for 20 minutes.
Step 6: Taste and adjust the seasoning, adding salt, sugar and/or pepper to taste. Add the basil leaves, ladle into soup bowl, top with a handful of egg noodles and serve immediately.
See more recipes from Rose Carrarini.
Reprinted with permission from Rose Carrarini’s How to Boil an Egg (2013 Phaidon).