Porcini Mushroom Soup - cooking recipe

Ingredients

3/4 ounce dried porcini mushrooms (1 cup)
6 cups tepid water, plus
2 cups hot water, divided
2 medium onions, finely chopped
1/4 cup unsalted butter
2 celery ribs, finely chopped
1 medium carrot, finely chopped
5 garlic cloves, finely chopped
1 1/2 lbs white mushrooms, sliced or 1 1/2 lbs finely chopped flat leaf parsley
2 tablespoons finely chopped dill (you can also use thyme)

Preparation

Soak porcini in 2 cups hot water 15 minutes.
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. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
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.
Puree 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.