Total Calories: 246
1 Prepare the broth, if necessary. Then, put the porcini mushrooms in the water and let soak 30 minutes. Remove the mushrooms from the bowl and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl.
2 In a large pot, melt the butter over medium heat. Add the onion and garlic and cook 5 minutes. Stir in all of the mushrooms and cook, stirring occasionally, until the mushrooms turn lightly golden, about 10 minutes. Add salt and pepper to taste.
3 Add the wine and bring to a simmer. Stir in the broth, mushroom liquid, and tomato paste. Lower the heat and simmer 30 minutes.
4 Stir in the cream. Sprinkle with parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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