Zuppa di Funghi (Mushroom Soup)

adapted from Bell' Alimento

I love mushrooms. They are such a weird little food and so versatile. This is a mushroom based soup with a very rich taste. I added peas because I had some, but it would have been fine without.

1 Tbsp butter

1-2 clove garlic, minced

8 shallots, minced

1 lb mushrooms, chopped

1/2 cup tomato sauce

5 cups broth

2 eggs

4 Tbsp Parmesan, grated

1 Tbsp parsley, chopped

2 Tbsp whipping cream

salt and pepper to taste

In a large soup pot, saute butter and garlic, once melted add minced shallots and cook until translucent. Then add tomato sauce and 1/2 cup water. Cover and cook for about 10 minutes.

While this is cooking, clean and slice mushrooms. Once the 10 minutes has passed, add the mushrooms to the mixture, lower heat, cover and cook for 20 minutes. Then pour in the broth and bring the mixture to a boil, lower heat again and simmer for about 10 minutes.

While this is cooking, whisk together eggs, salt and pepper, parsley, cheese and cream until thoroughly combined. Turn off the heat of the soup and gradually whisk in the egg mixture until it's combined well.