Porcini Mushroom Soup

• 2 ounces of dried porcini mushrooms
• 1/3 cup extra virgin olive oil
• 3 shallots, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
• 3 large cloves garlic, finely chopped
• 4 cups water
• 1 1/2 - 2 teaspoons salt
• Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

1. Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft. Set aside.
2. Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, 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 cups 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.
3. Serve as is or topped with any number of the ingredients I listed up above.
4. *To oven-roast chestnuts, heat the oven to 400F. Prepare the chestnuts by setting them flat-side down. Now carefully cut a small 'x' into the round side of each chestnut - to allow steam to escape as they are roasting in the oven. Place them in a single layer on a baking sheet and bake cut side up, for about 20 minutes or until fragrant and the edges of the 'x' cuts begin to peel back a bit. Remove from oven, let cool, peel, and cut into quarters. I always roast a few extra chestnuts while I'm at it in case there are a couple that are off or moldy when you go to peel them.*To oven-roast chestnuts, heat the oven to 400F. Prepare the chestnuts by setting them flat-side down. Now carefully cut a small 'x' into the round side of each chestnut - to allow steam to escape as they are roasting in the oven. Place them in a single layer on a baking sheet and bake cut side up, for about 20 minutes or until fragrant and the edges of the 'x' cuts begin to peel back a bit. Remove from oven, let cool, peel, and cut into quarters. I always roast a few extra chestnuts while I'm at it in case there are a couple that are off or moldy when you go to peel them.

porcini mushrooms, extra virgin olive oil, shallots, fresh rosemary, potatoes, garlic, water, salt, extra toppings

Taken from www.epicurious.com/recipes/member/views/porcini-mushroom-soup-50053565 (may not work)