Tortellini in Porcini Broth

• 1 ounce dried Porcini or Polish mushrooms
• 2 cups warm water
• 1 teaspoon olive oil
• 4 ounces mixed wild and domestic mushrooms, trimmed and cut into thin slices
• 2 cups chicken broth
• 1 cup tortellini, stuffed with Porcini or plain cheese
• Salt and freshly ground black pepper
• Fresh finely cut chives for garnish

1. If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender.
2. Drain soaked Porcini, rinse them to remove grit; and chop them.
3. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.
4. Heat the olive oil in a saucepan.
5. When hot add chopped soaked Porcini and saute for a few seconds.
6. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid).
7. Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender.
8. Season to taste with salt and pepper and portion out; garnish with chives.
9. NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.

porcini, water, olive oil, mixed, chicken broth, tortellini, salt, chives

Taken from www.foodnetwork.com/recipes/tortellini-in-porcini-broth-recipe.html (may not work)