| 1 | Preparation: put dried porcini mushrooms in a small bowl with ?cup hot water. |
| 2 | Let stand until softened, about 20 minutes. |
| 3 | Remove mushrooms and strain liquid through a fine sieve. |
| 4 | Return mushrooms and liquid to the bowl; discard the sediment. |
| 5 | Peel and coarsely shred the potatoes and carrots. |
| 6 | Peel and coarsely chop the onion. |
| 7 | Peel and mince the shallot. |
| 8 | Thinly slice the fresh mushrooms. |
| 9 | Mince the bacon. |
| 10 | cooking: heat 5 tablespoons of the oil in a 6-quart soup kettle. |
| 11 | Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes. |
| 12 | Bring broth to a boil in a large saucepan. |
| 13 | Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. |
| 14 | Return to a boil and simmer until vegetables are tender, about 10 minutes. |
| 15 | Heat remaining oil in a large skillet. |
| 16 | Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. |
| 17 | Add mushrooms to the soup kettle and simmer for 30 minutes. |
| 18 | Adjust seasoning if necessary. |
| 19 | serving: ladle soup into warm bowls. |
| 20 | Sprinkle with parsley and ground black pepper. |
| 21 | Serve immediately. |
| 22 | makes 8 to 10 servings. |
| 23 | [cooks; jan/feb 1989] |
