| 1 | In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that the mushrooms are completely submerged; soak for 30 minutes. |
| 2 | Cut off and discard the tough stems. |
| 3 | Squeeze excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to get rid of any fine grit. |
| 4 | Slice the mushrooms and set them aside along with the liquid. |
| 5 | wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. |
| 6 | Set aside. |
| 7 | in a 7-qt. |
| 8 | Dutch oven, melt the butter and saut?the shallots over medium heat, stirring frequently, for 2 minutes. |
| 9 | Add both kinds of mushrooms and saut? stirring, for about 5 minutes. |
| 10 | Add the cooked rice along with the reserved mushroom liquid and the chicken stock. |
| 11 | Bring to a boil, lower the heat, season with salt and pepper to taste and stir in the tomato paste. |
| 12 | Cover and simmer for 30 minutes. |
| 13 | purée in batches in a blender or food processor; the soup should not be too smooth. |
| 14 | Return soup to the same pot, stir in the cream and reheat on low heat. |
| 15 | Stir in the tabasco sauce and the wine; adjust seasoning. |
| 16 | Serve hot, topped with a few snipped chives, if desired. |
| 17 | the versatile grain and the elegant bean by sheryl and mel london isbn 0-671-76106-4 pg 263 |
