Brigitte Hafner: Porcini, tomato and bread soup


  • Serves 4 people

  • 40 gm dried porcini
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • onions, finely chopped
  • 4 inner celery stalks and leaves, finely chopped
  • 2 carrots, finely chopped
  • 1 rosemary sprig, plus extra to serve
  • 1 garlic clove, thinly sliced
  • 800 gm canned whole peeled Italian tomatoes
  • 1 litre (4 cups) chicken stock
  • 120 gm stale ciabatta or crusty white bread (about ½ loaf), cut into large pieces
01   Combine porcini and 300ml warm water in a bowl, set aside until tender (30 minutes).
02   Heat olive oil in a large saucepan over medium heat, add onion and stir occasionally until very soft (8-10 minutes). Add celery, carrot, rosemary and garlic and stir occasionally until celery softens and turns pale golden (6-8 minutes). Add tomato, break up with a wooden spoon, then add stock, porcini and soaking liquid, season to taste and simmer until porcini are tender and soup is thick and rich (40-45 minutes). Add bread, stand for 10 minutes, then serve drizzled with olive oil and a scattering of extra rosemary.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
View Full Site