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