- 4 tbsp olive oil
- 500g (1lb) mixed mushrooms, roughly chopped
- 2 leeks, sliced
- 1 onion, chopped
- 1 clove garlic, crushed
- 50g (1.75oz) dried porcini
- 2l (64fl oz) chicken or vegetable stock
- 1 fresh bay leaf
- 120g (4oz) small dried pasta shapes
- 2 tbsp roughly chopped flat-leaf parsley
- Freshly grated parmesan, to serve
- Heat half the olive oil in a large frying pan over a medium heat. Add the fresh mushrooms and sauté for about 7 minutes, or until softened and any liquid has evaporated. Transfer to a large saucepan.
- Heat the remaining oil in the frying pan and cook the leeks, onion, carrot and garlic, stirring, for 7 minutes, or until softened, then transfer to the saucepan.
- Add the porcini, stock, bay leaf and pasta to the saucepan and bring to the boil. Skim off any scum, reduce the heat and simmer gently for 20 minutes.
- Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls, sprinkle with chopped parsley and serve with parmesan.
You can cheat a little with the stock. Try powdered stock, such as Marigold organic vegetable stock, or even water.