Zuppa di Porcini

By tixrus-2

My trip to Italy (specifically Tuscany) inspired this vegetarian version of a traditional Tuscan dish.

Ingredients

• 2 oz. (56.7 g) dried porcini mushrooms
• 1/3 C extra virgin olive oil
• 3 shallots, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
• 3 large cloves garlic, finely chopped
• 4 C water
• 1 1/2 - 2 tsp salt
• Optional Toppings: Sun-dried tomatoes, chives, or roasted chestnuts

Details

Servings 4
Adapted from 101cookbooks.com

Preparation

Step 1

Soak the porcini in 2 C of hot water for about 15 minutes, or until they are soft. Set aside.

Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well, it's important in a simple soup like this.

Serve as is or topped with any number of the ingredients listed up above.