Porcini Mushroom Soup

A delicious earthy broth good for a cold night (Taken from cookstr.com). When the grocery store produce aisle is bare, I substitute button mushrooms for either the creminis, the porcinis (or both). I also add 1/2 cup wild rice before the 45 minute simmer.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  ounce dried porcini mushrooms
• 1 1⁄3 cups boiling water
• 3  tablespoons extra virgin olive oil, plus more for drizzling
• 2  onions, finely chopped
• 2  celery ribs, with leaves finely chopped
• 4  ounces cremini mushrooms, sliced
• 2  garlic cloves, thinly sliced
• 2  teaspoons  chopped rosemary
• 1  teaspoon  chopped thyme
• 3  cups  vegetable stock
•  salt & freshly ground black pepper (to taste)
• 4  cups  diced day-old  crusty bread

Directions

1. Prepare ahead:The soup can be made through step 3, then cooled, covered, and refrigerated for up to 2 days. Reheat, then add the bread.
2. Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms.
3. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about 5 minutes more.
4. Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high heat. Return the heat to medium-low and simmer for 45 minutes.
5. Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for 10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.
6. *If using fresh porcinis, don't soak them. Simply slice and add with creminis. Also, add 1 additional cup of stock*.