| 1 | For garnish |
| 2 | soak the porcini mushrooms in ?cup of warm water for about 30 minutes. |
| 3 | Drain, reserving the liquid. |
| 4 | Rinse, dry, and chop the porcini mushrooms. |
| 5 | Strain the soaking liquid through washed cheesecloth, paper towels, or a coffee filter. |
| 6 | Set aside. |
| 7 | melt the butter and 1 tablespoon of olive oil in a large pot over low heat. |
| 8 | Add the onion and garlic. |
| 9 | Cook, stirring frequently, until the onion is wilted but not browned, about 5 minutes. |
| 10 | add the porcini mushrooms and cook for 8 minutes. |
| 11 | Increase the heat to medium and add the fresh mushrooms. |
| 12 | Cook until the juices run, about 10 minutes. |
| 13 | Add the reserved porcini soaking liquid and continue to cook until reduced by half, about 5 minutes. |
| 14 | Add the tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes. |
| 15 | Add the broth and simmer for 15 minutes. |
| 16 | while the soup is cooking, toast the bread in a 400°F oven until lightly browned on both sides. |
| 17 | Remove and brush one side with the remaining olive oil. |
| 18 | Use more oil if necessary. |
| 19 | in a small bowl, beat the egg yolks with the parmesan chese, the pecorino romano cheese, and 3 tablespoons of chopped parsley. |
| 20 | Gradually whisk 1 cup of the hot soup into the egg yolks to warm them. |
| 21 | Reverse and slowly whisk the egg yolk mixture into the soup. |
| 22 | Cook, stirring constantly, over medium-low heat until the soup thickens. |
| 23 | (do not boil or the soup will curdle). |
| 24 | place a piece of toast in each of 8 bowls. |
| 25 | Ladle in the hot soup and sprinkle with additonal grated parmesan cheese and chopped parsley. |
| 26 | serves 8. |
| 27 | [ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ] |
