Caldo de Boletus

Method

Soak the dried boletus mushrooms in 250ml warm water for 20 minutes, then strain, reserving the liquid. Chop the onion and garlic finely, then sauté gently in olive oil until softened. Dice the potatoes into small cubes and add to the pan, stirring well. Pour in the stock and the reserved mushroom liquid, add the bay leaf, and bring to a simmer. Chop the soaked mushrooms and add them to the pot, then simmer for 25-30 minutes until the potatoes are tender. Season with salt and pepper to taste, then ladle into bowls and finish with a drizzle of olive oil and fresh parsley.