Porcini Mushroom Soup Recipe

Serves 4

• 1 1/4 lb/600 g porcini mushrooms

• 2 cloves garlic, finely chopped

• 2 tbsp finely chopped parsley

• 3 tbsp extra-virgin olive oil

• 3/4 cup/180 ml dry white wine

• 2 cups/500 ml water or Vegetable Stock

• 1 tsp dried calamint or thyme

• salt and freshly ground black pepper to taste

• 4 large slices firm­textured bread, toasted

1. Trim the mushrooms and rinse carefully under cold running water. Dry well and chop coarsely.

2. Sauté the garlic and parsley in the oil in a large frying pan until the garlic is pale gold.

3. Add the mushrooms and cook over high heat for 3-4 minutes.  Pour in the wine and cook until evaporated.

4. Lower the heat to medium and pour in the water. Season with the thyme, salt, and pepper and cook until the mushrooms are tender.

5. Place a slice of toast in each serving bowl and pour the soup over the top. Serve hot.