Rich Mushroom Espresso

• 2 large portabello mushrooms
• 4 ounces dried porcini mushrooms
• 3 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 3 cloves garlic, smashed
• 2 stalks celery, coarsely chopped
• 4 whole peppercorns
• 1 teaspoon salt
• 4 cups water
• 1/4 cup madiera or port

1. With a spoon, scrape away the dark gills from the inside of the portabello and discard. Cut into several large pieces and then place in a 4 quart saucepan.
2. Add all of the vegetables, peppercorns, salt and water. Cover and bring to a boil. Quickly reduce to a simmer and cook for 1 hour.
3. Remove from heat and let "steep" for 1/2 hour.
4. Place a fine strainer over another saucepan and strain broth, pushing on solids to extract as much broth as possible.
5. Bring broth to a low boil, add madiera or port, lower to a simmer and reduce by about 1/3. Serve in espresso cups.

portabello mushrooms, porcini mushrooms, carrots, onion, garlic, stalks celery, peppercorns, salt, water, port

Taken from food52.com/recipes/894-rich-mushroom-espresso (may not work)