A Soup of Toasted Roots with Porcini Toasts Recipe

Name: A Soup of Toasted Roots with Porcini Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dried porcini mushrooms a handful; onions 2 medium; olive oil 3 tablespoons; a large tablespoon of butter; parsnips 1 1/4 pounds (600g; 2 large ones); light stock 5 cups (1.2 liters); a rib of celery, chopped; garlic a plump clove, peeled and squashed; dried porcini mushrooms a handful; the leaves from a small bunch of parsley; a small clove of garlic; walnuts a handful, chopped; butter 4 tablespoons (50g); interesting bread 6 pieces, toasted

Servings: persons

dried porcini mushrooms a handful
onions 2 medium
olive oil 3 tablespoons
a large tablespoon of butter
parsnips 1 1/4 pounds (600g; 2 large ones)
light stock 5 cups (1.2 liters)
a rib of celery, chopped
garlic a plump clove, peeled and squashed
dried porcini mushrooms a handful
the leaves from a small bunch of parsley
a small clove of garlic
walnuts a handful, chopped
butter 4 tablespoons (50g)
interesting bread 6 pieces, toasted

1
Soak the porcini in about 1 1/4 cups (300ml) warm water for thirty minutes.
2
Peel the onions, chop them coarsely, and put in a heavy-bottomed pan with the oil and butter.
3
Cook until soft and translucent, stirring regularly.
4
Peel the parsnips and cut them into large chunks.
5
Add them to the pan and let them color lightly on all sides.
6
They need to be evenly but gently toasteda pale honey gold rather than mahogany brown.
7
This will take seven to ten minutes with the occasional bit of stirring.
8
Pour in the stock, then add the celery, garlic, the porcini, and their soaking water.
9
Season and bring to a boil.
10
Decrease the heat so that the soup simmers merrily for about forty minutes.
11
This is one of those soups that are best eaten smoothly pureed, so push it all through the blender until smooth.
12
Check the seasoning; it may need more salt and pepper.
13
Serve with the toasts below, if you wish.
14
To make the toasts, soak the porcini in warm water for half an hour.
15
Squeeze dry, then chop together with the parsley and garlic.
16
Stir in the walnuts.
17
Melt the butter in a small pan, add the mixture, and stir until warm and fragrant.
18
Spoon onto the pieces of toast and float them on your soup.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: dried porcini mushrooms a handful, onions 2 medium, olive oil 3 tablespoons, a large tablespoon of butter, and more.

Yes, A Soup of Toasted Roots with Porcini Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Soup of Toasted Roots with Porcini Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions