Step 1 of 6

Soak the porcini and heat the stock

Cover the dried porcini with a little of the hot vegetable stock and leave them to swell, then lift them out, chop them, and tip the soaking liquid back into the stock pan. Keep the stock at a bare simmer throughout.

— Pour the soaking liquid back carefully and leave the last spoonful behind — that is where the grit settles.