Cardoncelli Mushroom and Egg Soup

Minestra di Funghi Cardoncelli e Uova

A hot and tasty Apulian soup, with cardoncelli mushrooms, eggs, Parmigiano Reggiano and toasted bread.

6 servings

Easy

Puglia

EasyPuglia

The cardoncelli mushroom and egg soup is a first course Warm and nutritious, perfect for a meal where you want to bring a rich, fragrant broth to the table. The preparation combines the meaty texture of mushrooms with the delicacy of the egg mixed with the Parmigiano Reggiano, creating a soft, flavorful, and slightly velvety texture. The toasted bread completes the dish with a crunchy initial note and gradually absorbs the broth, making each bite more substantial. Cooking the cardoncelli mushrooms with garlic, parsley, and oil enhances their aroma without overpowering their flavor; the addition of eggs off the heat Instead, it allows you to obtain a smooth soup, which can be reheated briefly without turning the egg into lumps. This recipe is recommended as a Pugliese preparation.

Instructions

Voice reading

8 steps · natural Italian voice

Clean and cut the mushrooms

Clean the cardoncelli mushrooms and cut them into regular pieces, so that they cook evenly. Also prepare the cloves of garlic and parsley, keeping them ready to flavor the mushrooms during cooking.

Cook the cardoncelli

Pour a little olive oil into a skillet and add the cardoncelli mushrooms, garlic, and parsley. Cook over medium heat until the mushrooms are tender, fragrant and slightly wilted; season with salt to taste and pepper as needed, avoiding letting them dry out or burn.

Bring to a boil the broth

Pour the broth into a large pot and bring to a boil. Keep the liquid hot and slightly simmering so it can absorb the mushrooms without interrupting the cooking process. The broth can be lamb, as indicated in the recipe, or whatever you have available.

Add the mushrooms to the broth

Transfer the cooked cardoncelli mushrooms into the hot broth, together with their pan juicesStir gently and let it simmer for a few moments: the liquid should remain warm and fragrant, while the mushrooms should be evenly distributed throughout the soup.

Beat eggs and cheese

Collect the eggs in a bowl and beat them with the Parmigiano Reggiano grated until smooth a mixture homogeneous. Work with the whisk until no obvious streaks remain egg white and the cheese is well blended.

Incorporate the eggs

Remove the broth from the heat and gradually pour in the mixture of eggs and Parmigiano Reggiano, stirring with a whisk. Continue stirring to distribute the egg throughout the liquid without creating lumps; the soup should be smooth and slightly cloudy.

Complete cooking

Bring back the pot on the heat For just a moment, maintaining a moderate heat. Stir constantly and stop as soon as the soup is hot again, without letting it boil for too long: the egg should blend and thicken slightly, not curdle into chunks.

Serve on bread

Arrange the toasted bread slices in soup bowls and pour the piping hot soup over them. Finish with a sprinkling of Parmigiano Reggiano and serve immediately, when the bread is still able to absorb the broth and the mushrooms are well distributed.

Chef's Tips

Add the eggs to the broth off the heat, stirring with a whisk, then return the soup to the heat briefly to obtain a mixture homogeneous without curdling the egg excessively.