Porcini Mushroom Soup
This hearty Italian country soup is full of deep, earthy goodness
Prep Time: prep 20 mins, plus soaking
Cooking Time: cook 1 hr, plus standing
Serves: makes 6 servings
- 1oz ( 30g) dried porcini mushrooms
- 1 1 / 3 cups boiling water
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 onions, finely chopped
- 2 celery stalks with leaves, finely chopped
- 4oz ( 115g) cremini mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 2 tsp chopped rosemary
- 1 tsp chopped thyme
- 3 cups vegetable stock
- one 14.5oz ( 411g) can chopped tomatoes, drained
- salt and freshly ground black pepper
- 4 cups diced day-old crusty bread
- Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms.
- Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about 5 minutes more.
- Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high heat. Return the heat to medium-low and simmer for 45 minutes.
- Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for 10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.
- prep 20 mins, plus soaking; cook 1 hr, plus standing
Fresh Porcini Soup: Replace the dried porcini with 4oz (115g) fresh porcini. Do not soak them; instead, slice and add them to the soup along with the cremini mushrooms. You will need an extra cup of vegetable stock.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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