Name: Brigitte Hafner: Porcini, tomato and bread soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 40 gm dried porcini; 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve; 1½ 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

Brigitte Hafner: Porcini, tomato and bread soup

Australian Gourmet Traveller recipe for Brigitte Hafner's porcini, tomato and bread soup.

Serves 4

Prep

15M

Cook

Total

1H 15M

“This is a beautiful thick soup that’s quite rustic but full of flavour. I like to use day-old ciabatta or sourdough and the best extra-virgin olive oil to give it a lift.”

Ingredients

40 gm dried porcini

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

1½ 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

Method

Main

1.Combine porcini and 300ml warm water in a bowl, set aside until tender (30 minutes).

2.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.