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Brigitte Hafner: Porcini, tomato and bread soup

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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