- Prep: 30 min
- Cook Time: 20 min
- Total: 50 min
Porcini mushrooms, translated into what Italians affectionately call ‘The Piglet,’ are used quite extensively in Italian cooking. Their meat-like texture and earthy, almost nutty, taste adds amazing flavor to a variety of dishes.
- 2 ounces of dried porcini mushrooms
- 1/3 cup 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
- 2 cups plus 4 cups of hot water, divided
- 2 teaspoons sea salt
- Place the mushrooms into a bowl and add 2 cups of water. Set aside for 15 minutes to soak until soft.
- Pour 1 tablespoon of the oil into a large soup pan and place over medium heat. Once it begins to shimmer, add the shallots and sauté for 2 minutes, and then stir in the rosemary, potatoes and remaining oil, and cook for an additional 4 minutes.
- Add the garlic, softened porcini mushrooms, the mushroom liquid, the remaining water and the salt; bring the mixture to a simmer. Cook the soup for 10 minutes and then season to taste with additional salt if needed.
- Serve the soup hot, garnished with fresh chives, freshly grated Parmesan or the topping of your choice.