---------- Recipe via Meal-Master (tm) v8.04
       Title: Tortellini In Porcini Broth
       Yield: 1 servings
       1 oz Dried Porcini or Polish
       2 c  Warm water
       1 ts Olive oil
       4 oz Mixed wild and domestic
            Mushrooms -- trimmed and
            Into thin slices
       2 c  Chicken broth
       1 c  Tortellini -- stuffed with
            Porcini or plain cheese
            Salt and freshly ground
            Black pepper
            Fresh finely cut chives for
   If you haven't soaked the Porcini in advance (see note
   below) set combine Porcini and water in a saucepan and
   bring to a simmer; let soak for 20 minutes or until
   tender. Drain soaked Porcini, rinse them to remove
   grit; and chop them. Strain the soaking liquid through
   non-bleached paper towel or cotton cheesecloth-lined
   sieve; reserve for later.
   Heat the olive oil in a saucepan. When hot add chopped
   soaked Porcini and saute for a few seconds. Add the
   fresh mushrooms, cover and cook over very low heat
   until mushrooms are tender (if they begin to stick to
   the bottom of the pan, add a few spoonfuls of mushroom
   soaking liquid). Add reserved Porcini liquid and broth
   and bring to a simmer; add tortellini and cook,
   uncovered for 5 minutes or until tender. Season to
   taste with salt and pepper and portion out; garnish
   with chives.
   NOTE - to soak mushrooms in advance; cover 2 ounces of
   dried mushrooms with 1 quart of water; set in
   refrigerator overnight or for longer; remove soaked
   mushrooms and soaking liquid as needed.
   Yield: 2 main course servings
   From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
   Oct 1996 17:51:46 -0500