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