Porcini Mushroom Soup
- 1 oz (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
- 4 oz (115g) cremini mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 2 tsp chopped rosemary
- 1 tsp chopped thyme
- 3 cups vegetable stock
- One 14.5 oz (411g) can chopped tomatoes, drained
- Salt and freshly ground black pepper
- 4 cups diced day-old crusty bread
- This recipe is vegetarian
- Produce
- Celery stalks with, leaves (2)
- Cremini mushrooms (4 oz)
- Onions (2)
- Porcini mushrooms, dried (1 oz)
- Rosemary (2 tsp)
- Thyme (1 tsp)
- Tomatoes (1 14.5 oz (411g) can)
- Canned Goods
- Vegetable stock (3 cups)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra virgin (3 tbsp)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Bread, day-old crusty (4 cups)
- Drinks
- Water (1 1/3 cups)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 15, 2011 (1 year ago).
23 people saved this recipe.
