CLEAR WILD MUSHROOM SOUP WITH CRISPY PASTA

This soup is full of character, thanks to the unique, ancient flavour of wild mushrooms. Some people prefer to eat this mushroom soup as an alternative to borscht on Christmas Eve: its lightness makes it a perfect fasting soup. {Serves 8–10}

100 g (3½ oz) dried wild mushrooms, porcini if available

2 litres (4 pints/8½ cups) boiling water

1 carrot

1 parsnip

1 onion

2 celery sticks

2 tablespoons salted butter

400 g–500 g (14–18 oz) cooked penne

salt and white pepper, to taste

Wash the mushrooms and place in a bowl. Cover with boiling water and drain. Then add 500 ml (18 fl oz/2 cups) of boiling water the second time and leave the mushrooms to soak for a good couple of hours as you’ll be adding this brown, flavoursome water into the soup.

To make the vegetable stock, put the carrot, parsnip, onion and celery in a large pan and cover with 1½ litres (2½ pints/6¼ cups) water. Add plenty of salt and bring to a boil then simmer for about 50 minutes. Remove the vegetables from the pan with a slotted spoon and discard.

Strain the mushroom liquid into the vegetable stock, reserving the mushrooms. Season to taste and bring the stock up to a simmer. Chop the mushrooms and add to the pan and continue to cook for a further 30 minutes.

Meanwhile, melt the butter in a frying pan (skillet) over a high heat. Add the cooked and drained penne pasta and fry for about 7–8 minutes, stirring occasionally, until crispy.

Serve together in the same bowl.

{Time: 1 hour 30 minutes, plus soaking time}