A Soup of Toasted Roots with Porcini Toasts

• 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.

porcini mushrooms, onions, olive oil, butter, ones, light stock, celery, garlic, porcini mushrooms, parsley, clove of garlic, walnuts, butter, interesting bread

Taken from www.epicurious.com/recipes/food/views/a-soup-of-toasted-roots-with-porcini-toasts-381614 (may not work)