Porcini Mushroom Soup

• 3/4 ounce dried porcini mushrooms (1 cup)
• 6 cups tepid water, plus
• 2 cups hot water, divided
• 2 medium onions, finely chopped
• 1/4 cup unsalted butter
• 2 celery ribs, finely chopped
• 1 medium carrot, finely chopped
• 5 garlic cloves, finely chopped
• 1 1/2 lbs white mushrooms, sliced or 1 1/2 lbs finely chopped flat leaf parsley
• 2 tablespoons finely chopped dill (you can also use thyme)

1. Soak porcini in 2 cups hot water 15 minutes.
2. Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown,.
3. 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
4. Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
5. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
6. Puree 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.

porcini mushrooms, tepid water, hot water, onions, unsalted butter, celery, carrot, garlic, white mushrooms, dill

Taken from www.food.com/recipe/porcini-mushroom-soup-347001 (may not work)