3 pt Chicken stock
1/2 oz Dried Cepes
Salt & pepper to taste

-OPTIONAL –
1 tb Dry Madeira

Put stock – which should be home made and reasonably clear, and not
oversalted, in a saucepan and start heating gently while you wash the dried
cepes (porcini in Italian) in a sieve. Add the cepes to the stock and when
boiling, turn down to a very gentle simmer. Dont cover, and allow to
simmer until reduced to 2/3 volume. Strain and allow to settle, as the
cepes always give out a little sand, no matter how carefully you wash them.
When ready to serve, decant from the sediment, reheat and season. Add the
optional madeira and serve.