Porcini mushroom, tomato and bread soup

Name: Porcini mushroom, tomato and bread soup
Cook time: 1 h 30 min
Cuisine: British
Ingredients: 1 1/2 onions, finely chopped; 3 tbsp olive oil; 1 sprig rosemary; 1 clove garlic, finely sliced; 3 sticks celery and young leaves, finely chopped; salt; 2 tins chopped tomatoes; 40g dried porcini mushrooms, soaked in a cup of water; 3 cups chicken stock or water; about half a stick of stale ciabatta or crusty white bread, cut into large pieces; extra virgin olive oil to finish

Brigitte Hafner

October 19, 2011

Tomato and bread soup inspired by London's River Cafe.Rebecca Hallas

Time:1-2 hours

Too often celery is just a background note, but in this soup it really adds quite an interesting flavour. Based on a recipe by Ruth Rogers and Rose Gray from the River Cafe in London, it is thick and earthy and very delicious.

Ingredients

1 1/2 onions, finely chopped
3 tbsp olive oil
1 sprig rosemary
1 clove garlic, finely sliced
3 sticks celery and young leaves, finely chopped
salt
2 tins chopped tomatoes
40g dried porcini mushrooms, soaked in a cup of water
3 cups chicken stock or water
about half a stick of stale ciabatta or crusty white bread, cut into large pieces
extra virgin olive oil to finish

Method

Gently sweat onions in olive oil for 10 minutes or until soft then add rosemary, garlic and celery. Continue cooking until the celery has softened and turned pale golden.
Season with salt and add tomatoes, porcini mushrooms and their liquid and the chicken stock or water.
Cook for 45 minutes then add bread and allow to stand for 5 minutes before serving.
To serve: Drizzle with olive oil to finish.

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