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Porcini Mushroom Soup

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Porcini Mushroom Soup

This hearty Italian country soup is full of deep, earthy goodness.

Good with bowls of spiced olives, and white crusty bread.

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Prepare Ahead

Prepare ahead You can make the soup to the end of step 3 up to 2 days in advance; keep chilled until needed and reheat when ready to serve.


Instructions

  1. 1

    Put the dried porcini in a heatproof bowl, pour over 300ml (20fl oz) boiling water, and leave to stand for 30 minutes. Drain, reserving the soaking liquid, then chop any large pieces of mushroom.


  2. 2

    Heat the oil in a saucepan, add the onions, cover, and leave to cook for 10 minutes, or until soft. Add the rosemary, thyme, garlic, chestnut mushrooms, and celery, and continue cooking, uncovered, until the celery has softened.


  3. 3

    Add the tomatoes, porcini, and stock. Strain the soaking liquid through muslin or a fine sieve into the pan. Bring to the boil, then lower the heat and simmer gently for 45 minutes.


  4. 4

    Season to taste with salt and pepper, and add the bread. Remove the pan from the heat. Cover and leave to stand for 10 minutes before serving. Spoon into deep bowls and drizzle each serving with a little olive oil.


Ingredients

  • 30g Dried Porcini Mushrooms,
  • 3 tbsp Extra Virgin Olive Oil, plus extra to finish
  • 2 Onions, finely chopped
  • 2 tsp Rosemary Leaves, chopped
  • 1 tsp Thyme Leaves
  • 2 Garlic Cloves, finely sliced
  • 115g Chestnut Mushrooms, sliced
  • 2 Celery Sticks With Leaves, finely chopped
  • 400g Chopped Tomatoes
  • 750ml Vegetable Stock,
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • ½ Stale Ciabatta, torn into chunks

Serves 4

Total time required Total time:

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  • Other time: standing

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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