Red Wine Sauce

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4 cups boiling water

1/3 cup dried porcini mushrooms (about 1/2 ounce)

1 tablespoon olive oil

2 cups diced carrot

1 1/2 cups quartered button mushrooms

1 cup diced onion

1 cup diced celery

1 cup chopped red bell pepper

4 garlic cloves, minced

2 thyme sprigs

1 bay leaf

1 (2-inch) rosemary sprig

3 tablespoons tomato paste

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups Merlot or other dry red wine

1 tablespoon low-sodium soy sauce

1 tablespoon butter

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