Porcini Mushroom Soup
['3/4 ounces dried porcini mushrooms (1 cup)', '6 cups tepid water plus 2 cups hot water, divided', '1 medium onion, finely chopped', '1/2 stick unsalted butter', '2 celery ribs, finely chopped', '1 medium carrot, finely chopped', '3 garlic cloves, finely chopped', '1 1/2 pounds white mushrooms, sliced or quartered', '1 (15-ounce) can diced tomatoes, drained', '2 tablespoons finely chopped flat-leaf parsley', '2 tablespoons finely chopped dill']
Soak porcini in 2 cups hot water 15 minutes.
Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
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