This hearty Italian country soup is full of deep, earthy goodness.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|1 oz (30 g) dried porcini mushrooms||2 tsp chopped rosemary|
|1 1/3 cups boiling water||1 tsp chopped thyme|
|3 tbsp extra virgin olive oil, plus more for drizzling||3 cups vegetable stock|
|2 onions, finely chopped||one 14.5 oz (411 g) can chopped tomatoes, drained|
|2 celery stalks with leaves, finely chopped||salt and freshly ground black pepper|
|4 oz (115 g) cremini mushrooms, sliced||4 cups diced day-old crusty bread|
|2 garlic cloves, thinly sliced|
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.
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