Name: Porcini Mushroom Soup
Cook time: 30 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 3/4 ounces dried porcini mushrooms (1 cup); 6 cups tepid water plus 2 cups hot water, divided; 1 medium onion, finely chopped; 1/2 stick unsalted butter; 2 celery ribs, finely chopped; 1 medium carrot, finely chopped; 3 garlic cloves, finely chopped; 1 1/2 pounds white mushrooms, sliced or quartered; 1 (15-ounce) can diced tomatoes, drained; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons finely chopped dill

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Porcini Mushroom SoupRoland Bello

This soup is inspired by one that food editor Paul Grimes's Russian grandmother used to make. Dark and woodsy porcini mushrooms add potent aroma and depth and are enlivened by the acidity of tomatoes and the lovely brightness of fresh herbs.

Cooks' note:

Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

Recipe notes

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