INGREDIENTS

INSTRUCTIONS

PREPARATION:  Put dried porcini mushrooms in a small bowl with 1/2 cup hot
water.  Let stand until softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve.  Return mushrooms and liquid to the
bowl; discard the sediment.  Peel and coarsely shred the potatoes and
carrots.  Peel and coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms.  Mince the bacon.
COOKING:  Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the
bacon and onions and saute over medium heat until the onions soften and the
bacon is translucent, about 2 minutes. Bring broth to a boil in a large
saucepan.  Add the boiling broth to the soup kettle along with the
potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return
to a boil and simmer until vegetables are tender, about 10 minutes. Heat
remaining oil in a large skillet.  Add the fresh mushrooms and salt and
saute over medium until mushroom liquid has evaporated, about 10 minutes.
Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust
seasoning if necessary.
SERVING:  Ladle soup into warm bowls.  Sprinkle with parsley and ground
black pepper.  Serve immediately.
Makes 8 to 10 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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