Written by Robert J. Matthews
1 oz dried porcini mushrooms 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 2 cloves garlic, minced
1 tsp fresh thyme leaves 1 bay leaf 8 cups water 2 tbsp olive oil Salt and pepper to taste
Add the dried porcini mushrooms, thyme, bay leaf and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes.
Remove from heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth.
Alternatively, you can strain through a fine mesh sieve and discard solids.
Return the soup to pot and reheat gently. Season to taste with salt and pepper.
To serve, ladle soup into bowls and garnish with fresh thyme leaves or mushrooms.