Artisan pasta making classes London

The day might be getting longer, but it seems that the summer is still quite reticent to show up, as usual here in the UK. While I yearn for the hot season, I gotta keep myself warm. So today for dinner I prepared this simple and delicious Tuscan mushroom soup. I found this recipe some time ago, in an old book belonging to my mum, and decided to try it. It is hard (and expensive) to find the mushrooms required by the original recipe, but I’ve found that by using mixed woodland mushrooms, and enhancing them with some porcini (they are easily found dry in many supermarkets. A 20gr bag of dried porcini costs about £2), makes a very lovely soup. If you can afford it, do try to get all the original ingredients: the result is absolutely divine.


Ingredients for 4 portions:

600 gr of porcini

300 gr of chanterelles

300gr of Chiodini mushrooms


500gr of chestnut mushrooms

500gr of mixed woodland mushrooms

40 gr of dried porcini mushrooms (soak them in boiling hot water for 30 minutes before adding to the pot)

4 garlic cloves

1 litre of chicken stock

2 eggs

50 gr of grated parmesan cheese

70 gr of grated pecorino romano + extra to serve

12 slices of toasted bread


  1. To prepare your Tuscan mushroom soup, start by cleaning the mushrooms: remove with a paring knife all the woody stalks, and then clean them with the help of a damp towel, to remove all the dirt. Slice the porcini and the chanterelles.
  2. Gently heat the oil in a large saucepan, add the crushed garlic and simmer for a few minutes, then add the mushroom. Raise the heat, and saute until the water created by the mushrooms has evaporated. Add the chicken stock, bring to boil, then lower the heat to a minimum. Simmer for about 30 minutes, stirring occasionally (DO NOT COVER).
  3. Toast the sliced bread, rub a garlic clove on each side, set aside. In a bowl, beat the eggs with some salt, pepper, and 70gr of grated pecorino romano.
  4. When the Tuscan mushroom soup is ready, serve it in bowls, spoon the eggs mixture on each of the portions, and serve it with the bread and extra grated pecorino cheese.


If you worried about the raw egg, stir it in a couple of minutes before removing the soup from the heat.

Tuscan mushroom soup is best served immediately.

It doesn’t store well in the fridge.

It’s not advisable to freeze it.