Porcini Mushroom Soup I think it's been a while since I made a tomato-based soup from The Soup Book . This weekend's effort is porcini mushroom soup, described as a "hearty Italian country soup [with] deep, earthy flavours." The ingredients are dried porcini, olive oil, rosemary, thyme, garlic, chestnut mushrooms, celery, chopped tomatoes, vegetable stock, seasoning and ciabatta. Once I had the ingredients out on the worktop, I left the porcini soaking while I chopped the herbs and other vegetables. Then I started to cook the onions in the olive oil, but became sidetracked by another activity and the spouse had to rescue the onions. My hero! The next ingredients into the pot were the herbs, garlic, chestnut mushrooms and celery. The smell of the herbs was intense. The celery having softened, I put in the tomatoes, porcini, stock and the soaking liquor from the porcini (it's suggested that you strain this through a fine sieve as there may be bits of straw or dir...