Combine boiling water and porcini in a bowl. Cover
and let stand 30 minutes or until tender

2 cups boiling water
1 package dried porcini mushrooms
(2 ounce)
2 tablespoons olive oil

Per Serving (excluding unknown
items): 903 Calories; 14g Fat
(14.8% calories from fat); 30g
Protein; 158g Carbohydrate; 12g
Dietary Fiber; 5mg Cholesterol;
2071mg Sodium.  Exchanges: 9
1/2 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Non-Fat Milk; 3 Fat; 0
Other Carbohydrates.

Heat oil in a stockpot over medium-high heat. Add
onion; sauté 5 minutes. Add 2 tablespoons parsley
and garlic, sauté 5 minutes. Add wine; bring to a boil.
Cook 5 minutes. Add Portobello and button
mushrooms; cook 15 minutes, stirring occasionally.

4 cups sliced yellow onion
3 tablespoons fresh flat-leaf parsley,

chopped
6 garlic cloves
1 cup dry white wine

Add porcini mixture, 4 cups water, broth, and bread;
bring to a boil. Reduce heat; simmer 30 minutes. Stir in
pepper, let stand 5 minutes.

4 cups Portobello mushroom caps,
chopped (about 8 ounces)
3 packages button mushrooms,
presliced (8 ounce)
4 cups water

Place one-fourth of mushroom mixture in a food
processor or blender, process until smooth. Pour
soup into a large bowl. Repeat procedure with
remaining mushroom mixture.

2 cans vegetable broth (14 ½ ounce)
4 slices French bread (1 ounce)

1/2 teaspoon black pepper
1/4 cup half and half

Combine half-and-half and sour cream. Ladle about 2
cups soup into each of 7 bowls. Top each serving
with about 1 tablespoon sour cream mixture; sprinkle
with about 1 teaspoon parsley.