Porcini and White Bean Stew

• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 3/4 ounce dried porcini mushrooms
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 4 ounces fresh white mushrooms, quartered
• 3 small tomatoes (about 1 pound), coarsely chopped
• 1 small sprig fresh rosemary, plus more for garnish
• 1 19-ounce can white beans, drained and rinsed

1. Bring the stock and 1/2 cup water to a boil in a small pan.
2. Add the porcini.
3. Let stand until soft, about 20 minutes.
4. Remove the porcini with a slotted spoon; coarsely chop.
5. Set aside.
6. Strain the soaking liquid through cheesecloth; set aside.
7. Heat the oil in a medium pan over medium-high heat.
8. Add the onion, garlic, salt, and pepper.
9. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
10. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes.
11. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans.
12. Bring to a boil.
13. Reduce heat to medium; simmer until cooked through, about 15 minutes.
14. Remove the cooked rosemary; discard.
15. Garnish with fresh rosemary sprigs.
16. (Per serving)
17. Calories: 251
18. Fat: 5g
19. Cholesterol: 0mg
20. Carbohydrate: 40g
21. Sodium: 352mg
22. Protein: 13g
23. Fiber: 8g

chicken, porcini mushrooms, olive oil, onion, garlic, coarse salt, freshly ground pepper, white mushrooms, tomatoes, rosemary, white beans

Taken from www.epicurious.com/recipes/food/views/porcini-and-white-bean-stew-392331 (may not work)