2 ounces of dried porcini mushrooms

1/3 C. extra virgin olive oil

3 shallots, chopped

1 T. fresh rosemary, finely chopped

1 1/2 pounds small new potatoes cut into 1/3-inch pieces

3 large cloves garlic, finely chopped

4 C. water

1 1/2 – 2 tsp. salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

 

Soak the porcini mushrooms in 2 C. of hot water for about 15 minutes, or until they are soft. Set aside. Heat a splash of the olive oil in a large thick-bottomed pot, sauté the shallots for a couple of minutes, and then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 C. of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well; it’s important in a simple soup like this. Serve as is or topped with any number of the ingredients I listed up above.