How to make it

  • In a heavy pan, melt the butter and heat with the olive oil.
  • Saute onion and garlic til soft but not brown.
  • Stir in mushrooms and saute for 5 minutes.
  • Add tomato paste.
  • Mix well.
  • Add 3 cups of chicken stock.
  • Stir and add 2 tablespoons of Sweet Italian Vermouth.
  • Add 1/2 teaspoon of salt and generous pinch of ground black pepper.
  • Simmer for 10 minutes.
  • Beat together egg yolks, parmesan and parsley.
  • Butter and grill thick Italian bread on one side only.
  • Place one slice of toast in the bottom of each soup bowl.
  • Beat egg mixture into just boiling soup and then ladle at once over the bread slices.
  • Serve immediately.
  • Enjoy!

Reviews & Comments 4

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  • notyourmomma 12 years ago
    The sweet vermouth has a special depth to the soup that is hard to explain, you'll miss it if you don't use it, trust me.
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  • cerim 12 years ago
    This one sounds like a very good try. And the Italian in me admits that I've never had any Sweet Italian Vermouth. I guess I have two new things to try!
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  • zena824 12 years ago
    This sounds like something I need to try this fall when it cools off some......
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  • bondc 12 years ago
    Hmmmm. I'll have to try this.
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