Wild Mushroom and Tomato Soup

• 4 tablespoons extra virgin olive oil
• 1 large red onion, finely chopped
• 3 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 3 rosemary sprigs, finely chopped
• Salt and freshly ground black pepper
• Generous 1oz dried porcini mushrooms, soaked for 15 minutes in just enough hot water to cover
• 2/3 cup red or white wine
• 14-oz can tomatoes or fresh tomatoes, peeled and cubed
• 4 slices sourdough bread (optional)
• 1 garlic clove, halved (optional)
• 1/3 cup Parmesan cheese, grated
• Drizzle of extra virgin olive oil

1. Heat the olive oil in a saucepan and add the chopped onion and celery.
2. Cook at a gentle simmer for about 15 minutes until they are soft and translucent.
3. Add the garlic and rosemary and cook a minute more.
4. Season with salt and pepper.
5. Drain the porcini, reserving the soaking liquid, and add to the saucepan, mixing for a few minutes.
6. Add the soaking liquid, discarding any sediment, and pour in the wine.
7. Bring to a boil and cook gently until the liquid has reduced back into the mushrooms.
8. Add the tomatoes to the pan and simmer gently until they are reduced to a thick sauce.
9. Then add about 2 cups of water and simmer gently for another 20 minutes.
10. Toast the bread and rub with the cut side of the halved garlic clove while still warm.
11. Pour the soup into serving bowls, scatter with Parmesan, drizzle a little extra virgin olive oil on top if you like, and serve with the bread.

extra virgin olive oil, red onion, celery, garlic, rosemary sprigs, salt, generous, red, tomatoes, bread, garlic, parmesan cheese, drizzle of extra virgin olive oil

Taken from www.cookstr.com/recipes/wild-mushroom-and-tomato-soup (may not work)