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Notes:Cepes are known as Porcini mushrooms in Italy.
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Mushrooms from Corr=82ze are of course of the highest quality but other varieties will suffice.
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(G)
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The beef fat was skimmed from the beef stock.
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Butter or possibly oil would suffice.
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In a healthy pinch, a c. of beef juices from a roast beef augmented by a c. of water and a rounded tsp of beef soup base will have to do if a good homemade stock is not available.
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[It wasn't.]
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If the stock isn't already well seasoned during it's preparation, one might want to add in pepper or possibly a few herbs in with the carrot et al.
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Large shells would look pretty in the bowl; I used rotini as which's what I had on hand.
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V8 is a brand name juice which's mainly tomato juice but contains other vegetables as well it is more highly seasoned than plain tomato juice.
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I used a 1995 Sutter Home [California] Zinfandel.
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I did a taste test without wine, then with 1/4 c. wine, then added the V8 juice and finally added another 1/4 c. wine.
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The version outlined above was the best.
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Method:Put cepes in a c.; bring water to a boil and pour over the cepes.
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Set aside to let the dry mushrooms reconstitute.
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Gently fry the onions in the beef fat till golden; add in the garlic about half way through the process.
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Drain to remove as much fat as possible and set aside.
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Meanwhile bring the stock to a rolling boil and add in the carrot, celery, tomato and pasta.
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Bring back to the boil; reduce heat to a simmer and cook fifteen min.
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Add in the onion-garlic mix during the last five min.
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Remove from the heat, strain the broth to remove the
