Zuppa di Santa Lucia Recipe

Name: Zuppa di Santa Lucia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 7 tablespoons olive oil; 1 onion, peeled and chopped fine; 3 cloves garlic, peeled and chopped; 2 pounds white mushrooms, washed and sliced; 5 fresh Italian plum tomatoes, peeled, seeded, and finely chopped; 1 teaspoon salt; Freshly ground pepper; 1 sprig fresh marjoram; 1 sprig fresh thyme; 5 cups chicken stock; 3 egg yolks; 1/2 cup grated Parmesan cheese; 2 tablespoons grated pecorino cheese; 1/4 cup chopped Italian parsley; 8 slices Italian bread, preferably stale, cut 1/2-inch thick

Servings: persons

1 ounce dried porcini mushrooms
7 tablespoons olive oil
1 onion, peeled and chopped fine
3 cloves garlic, peeled and chopped
2 pounds white mushrooms, washed and sliced
5 fresh Italian plum tomatoes, peeled, seeded, and finely chopped
1 teaspoon salt
Freshly ground pepper
1 sprig fresh marjoram
1 sprig fresh thyme
5 cups chicken stock
3 egg yolks
1/2 cup grated Parmesan cheese
2 tablespoons grated pecorino cheese
1/4 cup chopped Italian parsley
8 slices Italian bread, preferably stale, cut 1/2-inch thick

1
Soak the porcini in a cup of warm water for at least 30 minutes.
2
Drain the liquid, straining it through a fine strainer to remove any sand.
3
Reserve the strained liquid, re-rinse the mushrooms, pat them dry, and chop finely.
4
Place 4 tablespoons of the olive oil in a large soup pot over medium heat.
5
Saute the onion and garlic for about 5 minutes until wilted.
6
Add the porcini and the white mushrooms and cook for 10 minutes.
7
Add the porcini liquid, tomatoes, salt, pepper, marjoram, thyme, and the stock.
8
Bring to a boil, lower heat, and allow to simmer for 15 minutes.
9
Combine the egg yolks, Parmesan, and pecorino in a mixing bowl, then gradually whisk 1 cup of the hot soup into the mixture to warm it.
10
Then whisk the egg mixture directly into the simmering pot, stirring to thicken the soup.
11
Add the parsley and cook for 5 more minutes.
12
Meanwhile, brush the slices of bread with the remaining olive oil and toast them in the oven at 400 degrees F until golden brown.
13
Place one piece of the toast in the bottom of each serving bowl, ladle the soup over the top and serve with additional grated Parmesan on the side.

1012

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 7 tablespoons olive oil, 1 onion, peeled and chopped fine, 3 cloves garlic, peeled and chopped, and more.

Yes, Zuppa di Santa Lucia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zuppa di Santa Lucia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions