Capellini in Parsley Mushroom Broth

• 1 -ounce dried Porcini mushrooms
• 1/2 cup water
• 4 fresh sage leaves, cut into chiffonade
• 1/2 teaspoon dried thyme
• 1 cup chicken broth, preferably homemade
• 2 tablespoons olive oil
• 1 cup Italian parsley leaves (packed)
• 12 ounces dry capellini
• Salt and freshly ground pepper

1. Bring porcini and water to a boil.
2. Cover and let stand 20 minutes or until porcini are tender.
3. Drain through a cheesecloth lined sieve, reserving liquid.
4. Rinse any grit off porcini and mince.
5. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan.
6. Bring water to a boil and cook capellini for 3 to 4 minutes.
7. While capellini is cooking, bring mushroom broth to a boil.
8. Add parsley, salt and pepper and immediately remove from heat.
9. Drain capellini and portion out; ladle broth over the top and serve immediately.

porcini mushrooms, water, sage, thyme, chicken broth, olive oil, italian parsley, capellini, salt

Taken from www.foodnetwork.com/recipes/capellini-in-parsley-mushroom-broth-recipe.html (may not work)