Porcini Mushroom Soup

Ingredients

• 15 ounce canned tomatoes diced drained canned
• 1 medium carrots finely chopped
• 2 rib celery stalks finely chopped
• 2 tablespoons optional: dill finely chopped
• 1 cup the following: parmesan rind) dried
• 2 tablespoons flat parsley finely chopped
• 3  garlic clove finely chopped
• 1 medium onion finely chopped
• 0.5 stick butter unsalted
• 6 cups water hot divided
• 1.5 pounds mushrooms white sliced quartered

Equipment

• pot
• sieve
• blender
• slotted spoon

Directions

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, 10 to 12 minutes.
3. 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. Purée 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.
7. Soup, without dill and parsley, can be made 3 days ahead and chilled.
8. Add herbs after reheating.