- 4 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 3 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 3 rosemary sprigs, finely chopped
- Salt and freshly ground black pepper
- Generous 1oz dried porcini mushrooms, soaked for 15 minutes in just enough hot water to cover
- 2/3 cup red or white wine
- 14-oz can tomatoes or fresh tomatoes, peeled and cubed
- 4 slices sourdough bread (optional)
- 1 garlic clove, halved (optional)
- 1/3 cup Parmesan cheese, grated
- Drizzle of extra virgin olive oil
- Heat the olive oil in a saucepan and add the chopped onion and celery. Cook at a gentle simmer for about 15 minutes until they are soft and translucent. Add the garlic and rosemary and cook a minute more. Season with salt and pepper.
- Drain the porcini, reserving the soaking liquid, and add to the saucepan, mixing for a few minutes. Add the soaking liquid, discarding any sediment, and pour in the wine. Bring to a boil and cook gently until the liquid has reduced back into the mushrooms.
- Add the tomatoes to the pan and simmer gently until they are reduced to a thick sauce. Then add about 2 cups of water and simmer gently for another 20 minutes.
- Toast the bread and rub with the cut side of the halved garlic clove while still warm. Pour the soup into serving bowls, scatter with Parmesan, drizzle a little extra virgin olive oil on top if you like, and serve with the bread.