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1
Soak the porcini mushrooms in 1/2 cup of warm water for about 30 minutes.
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2
Drain, reserving the liquid.
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3
Rinse, dry, and chop the porcini mushrooms.
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4
Strain the soaking liquid through washed cheese-cloth, paper towels, or a coffee filter.
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5
Set aside.
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6
Melt the butter and 1 tablespoon of olive oil in a large pot over low heat.
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7
Add the onion and garlic.
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8
Cook, stirring frequently, until the onion is wilted but not browned, about 5 minutes.
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9
Add the porcini mushrooms and cook for 8 minutes.
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10
Increase the heat to medium and add the fresh mushrooms.
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11
Cook until the juices run, about 10 minutes.
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12
Add the reserved porcini soaking liquid and continue to cook until reduced by half, about 5 minutes.
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13
Add the tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes.
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14
Add the broth and simmer for 15 minutes.
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15
While the soup is cooking, toast the bread in a 400F (200C) oven until lightly browned on both sides.
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16
Remove and brush one side with the remaining olive oil.
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17
Use more oil if necessary.
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18
In a small bowl, beat the egg yolks with the Parmesan chese, the pecorino romano cheese, and 3 tablespoons of chopped parsley.
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19
Gradually whisk 1 cup of the hot soup into the egg yolks to warm them.
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20
Reverse and slowly whisk the egg yolk mixture into the soup.
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21
Cook, stirring constantly, over medium-low heat until the soup thickens.
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22
Do not boil or the soup will curdle.
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23
Place a piece of toast in each of 8 bowls.
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24
Ladle in the hot soup and sprinkle with additonal grated parmesan cheese and chopped parsley.
