Prepare each piece before it reaches the pot
Dried gucchi mushrooms bring a distinct savoury note to soup, but they need close attention first. Inspect the dried pieces, rinse them gently and soak in warm water for 20 to 30 minutes. Remove them from the bowl one by one and look through the folds for grit before cutting to an even size.
If you want the soaking liquid in your soup, strain it slowly through a fine filter and do not pour in the sediment at the bottom. The filtered liquid can join broth or water as part of the recipe's total liquid. Discard it if it looks or smells unusual, and keep the mushrooms separate from clean utensils until rinsed.
Simmer a simple soup
Soften onion and celery or another soup base in a pot, then add the cleaned mushrooms and cook briefly. Pour in broth and, if desired, some filtered soaking liquid. Bring everything to a simmer and cook until the mushrooms are thoroughly tender. Add potatoes, grains or vegetables according to the consistency you want.
Taste the broth near the end and adjust salt, pepper and herbs gradually. A splash of cream or a squeeze of lemon can be added to suit the style, but neither is necessary. Keep the heat controlled and stir occasionally to prevent ingredients settling or sticking to the bottom of the pot.
Serve and handle leftovers well
Check a mushroom piece before serving to confirm it is cooked through. Ladle the soup into warm bowls and serve with bread or rice. Dried gucchi should not be eaten raw, and thorough cooking is essential. If a mushroom looks questionable during cleaning, set it aside rather than taking chances.
Cool leftover soup promptly, store it covered in the refrigerator and reheat it thoroughly before serving again. Use a clean ladle and avoid leaving a pot at room temperature for an extended time. Keep remaining dried mushrooms sealed away from moisture, and consult the product label for handling details.