*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   oz           Dried porcini mushrooms (8
                         -large pieces)
    3       md           Potatoes
    2       sm           Carrots
    1       md           Onion
    1       sm           Shallot
    2       lb           Wild or cultivated fresh
    2                    Bacon slices (2 oz)
   10       tb           Olive oil
    2 1/2   qt           Basic Broth (or canned
                         -chicken broth)
    1       t            Salt
      1/4   c            Minced fresh flat-leaf
                         Freshly-ground black pepper
   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.
                    - - - - - - - - - - - - - - - - - -