- 12g dried porcini
- 1 onion
- 1 carrot
- 1 celery stick
- 400g vine tomatoes
- 2 garlic cloves
- A handful of rosemary, leaves only
- 400ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Tip the dried porcini mushrooms into a mug or heatproof bowl. Cover with 400ml boiling water and set aside to soak.
- 2.
Peel and finely dice the onion. Scrub or peel the carrot and finely dice it. Trim the celery stick and finely dice it.
- 3.
Warm a pan for 1 min. Add 1 tbsp oil and the veg. Add a good pinch of salt and pepper. Cover, turn the heat down and sweat for 8-10 mins till glossy.
- 4.
While the veg sweats, dice the tomatoes. Peel and chop the garlic. Strip the leaves from the rosemary sprigs. Finely chop the leaves. Stir the tomatoes, garlic and most of the rosemary into the veg.
- 5.
Add the porcini and their soaking liquid to the pan. Simmer for 10 mins.
- 6.
Ladle the soup into a blender and blitz till smooth, or use a hand-held blender. If it's too thick, add a splash more water. Taste and add more salt and pepper if it needs it. Serve in warm bowls, garnished with a few rosemary leaves.