Chefs' Recipes

Brigitte Hafner: Porcini, tomato and bread soup

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

Brigitte Hafner: Porcini, tomato and bread soup

Ben Dearnley
4
15M
1H
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

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.

This recipe is from the August 2009 issue of .

Notes

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