INGREDIENTS

INSTRUCTIONS

1. If using dried porcini, put them in a bowl, cover with tepid water
and leave to soak for 30 minutes, then drain. (The mushroom soaking
water can be reserved for using in stock, but it will need to be
strained first to remove any grit.)
2. Slice the fresh mushrooms thickly.
3. Heat the oil in a saucepan, add the onion, celery and garlic and
fry for 5-10 minutes or until the vegetables are transparent.
4. Add the fresh mushrooms to the fried vegetables and continue to
fry for about 3 minutes or until they have softened.
5. Add the tomatoes, chick-peas, oregano, dried mushrooms, if using,
and enough water to cover.
6. Bring to the boil, then reduce the heat, cover and simmer for a
further 10 minutes (20 minutes if dried porcini have been used).
7. Season with salt and pepper and serve.
Converted by MC_Buster.
NOTES : This earthy soup comes from the remote wooded areas of Tuscany
where wild boars still roam. If fresh porcini are not available, use
oyster mushrooms, or use dried porcini with large flat mushrooms.
Converted by MM_Buster v2.0l.

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