Porcini Mushroom Soup

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

makes 6 servings

prep 20 mins, plus soaking 

• cook 1 hr, plus standing

low fat, low GI

freeze, without the bread, for up

to 3 months

1oz (30g) dried porcini mushrooms

1,5 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

●

Prepare ahead The soup can be made through step 3, then cooled,

covered, and refrigerated for up to 2 days. Reheat, then add the bread.

1.

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.

2.

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. 

3.

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. 

4 .

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.

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

variation

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.