![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2008\/01\/porcini_mushroom_soup_recipe.jpg\" "\\"porcini_mushroom_soup_recipe\\"")
<\/a>2 ounces of dried porcini mushrooms<\/span><\/p>\n1\/3 C. extra virgin olive oil<\/span><\/p>\n 3 shallots, chopped<\/span><\/p>\n 1 T. fresh rosemary, finely chopped<\/span><\/p>\n 1 1\/2 pounds small new potatoes cut into 1\/3-inch pieces<\/span><\/p>\n 3 large cloves garlic, finely chopped<\/span><\/p>\n 4 C. water<\/span><\/p>\n 1 1\/2 – 2 tsp. salt<\/span><\/p>\n Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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, saut\u00c3\u00a9 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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. \u00c2\u00a0 Soak the porcini mushrooms in 2 C. of hot water for about 15 minutes, or until they are…<\/p>\n