This hearty Italian country soup has deep, earthy flavors that evoke the warmth of the countryside. A symphony of mushrooms, herbs, and aromatic vegetables come together to create a bowl of comfort that satisfies both the palate and the soul.
SERVES 4
PREP 20 MIN
PLUS 30 MIN STANDING
COOK 1 HR
FREEZE UP TO 3 MONTHS
WITHOUT THE BREAD
INGREDIENTS:
- 1oz (30g) dried porcini mushrooms
- 1¼ cups (300ml) boiling water
- 3 tbsp extra virgin olive oil, plus extra to serve
- 2 onions, finely chopped
- 2 tsp chopped fresh rosemary leaves
- 1 tsp fresh thyme leaves
- 2 garlic cloves, finely sliced
- 4oz (115g) chestnut mushrooms, sliced
- 2 celery ribs with leaves, finely chopped
- 14½oz (400g) can diced tomatoes
- 3¼ cups (750ml) vegetable stock
- Salt and freshly ground black pepper
- ½ stale ciabatta or small crusty white loaf, torn into chunks
INSTRUCTIONS:
- Put the dried porcini mushrooms in a heatproof bowl, pour over the water, and let stand for 30 minutes. Drain, reserving the soaking liquid, then chop any large pieces of porcini.
- Heat the oil in a saucepan, add the onions, cover, and let 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.
- Add the tomatoes, porcini, and the stock. Strain the soaking liquid through a piece of muslin or a fine sieve into the pan. Bring the soup to a boil, then lower the heat and simmer gently for 45 minutes.
- Season to taste with salt and pepper, and add the chunks of bread. Remove the pan from the heat. Cover and let stand for 10 minutes before serving. Spoon into deep bowls and drizzle each serving with a little olive oil.
Porcini Mushroom Soup captures the essence of rustic Italian flavors, taking you on a culinary journey through the rolling hills and fragrant forests. The soul-soothing combination of dried porcini mushrooms, aromatic herbs, and robust vegetables transforms into a symphony of taste in your bowl.
As the porcini mushrooms rehydrate, their deep, earthy essence infuses the hot water, creating a rich elixir that forms the foundation of the soup. A medley of onions, rosemary, thyme, and garlic join the ensemble, each note contributing to the harmonious melody of flavors.
Chestnut mushrooms and celery add texture and depth, while a can of diced tomatoes brings a burst of vibrant acidity to the composition. The vegetable stock, strained through a sieve of muslin, unites the ensemble in a simmering crescendo of taste.
After the simmer, the soup is seasoned with a pinch of salt and a grinding of black pepper, enhancing the symphony with delicate undertones. The final movement introduces torn chunks of bread, soaking up the flavors and creating a sublime harmony of textures.
As the curtain falls on this culinary masterpiece, Porcini Mushroom Soup stands as a testament to the timeless allure of Italian cuisine. Each spoonful brings the rustic charm of the countryside to your palate, reminding you that sometimes, the most profound flavors come from the simplest of ingredients.
