4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
fresh mint, chopped
1.2 L chicken Stock
1 handful freshly grated parmigiano cheese
Salt and fresh pepper to season
In a pot, heat extra virgin olive oil, butter and throw in the fresh herbs.
Add the mushrooms to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
Add a ladle of chicken broth and allow the mushrooms to cook for another minute or until the broth has been absorbed.
Salt and black pepper to season and pour in the remaining broth.
Bring the soup to a boil and then lower the heat. Let simmer for half hour.
Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.