Method

Reconstitute the dried porcini by putting in a small bowl with 1/2 cup hot water.  Let stand until softened, about 20 minutes.  Remove mushrooms and strain liquid through a fine sieve.  Return mushrooms and liquid to the bowl, but discard any sandy sediment. 

Heat 4 tablespoons olive oil in a heavy-bottomed stock pot or Dutch oven (6-quart capacity). Stir in the onion and shallot and saute over medium heat until just softened, about 2 minutes.  Stir in pancetta and cook one more minute to marry the flavors.  Do not overcook.

Bring broth to a boil in a large saucepan.  Add the boiling broth to the soup kettle along with the potatoes, carrots, dried porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet.  Stir in the fresh mushrooms and salt and saute over medium heat until mushroom liquid has evaporated, about 15 - 20 minutes.   Add to the soup kettle and simmer for 30 minutes. Taste for seasoning, and adjust if necessary.  

Ladle soup into warm bowls.  Sprinkle with parsley and give a few twists of the pepper mill over each bowl.  

Serves: 8 to 10  

Contributor: pat ciesla

more soup recipes       more mushroom recipes