40 gmdried porcini 60 ml(¼ cup) extra-virgin olive oil, plus extra to serve1½onions, finely chopped4inner celery stalks and leaves, finely chopped2carrots, finely chopped1rosemary sprig, plus extra to serve1garlic clove, thinly sliced800 gmcanned whole peeled Italian tomatoes1 litre(4 cups) chicken stock120 gmstale ciabatta or crusty white bread (about ½ loaf), cut into large pieces
Combine porcini and 300ml warm water in a bowl, set aside until tender (30 minutes).
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.