Mushroom Tortellini In Mushroom Broth

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Ingredients for 8 servings

2 cups boiling-hot water

1 1/2 oz dried porcini mushrooms (1 1/2 cups)

1 large leek

1 piece Parmigiano-Reggiano with rind (at least 6 oz)

1/2 lb fresh cremini mushrooms, caps and stems chopped separately

1/4 lb fresh shiitake mushrooms, caps and stems chopped separately

2 teaspoons minced garlic

3/4 teaspoon salt

2 tablespoons unsalted butter

1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs

2 fresh thyme sprigs

1 (3- to 4-inch) piece celery rib

4 cups cold water

4 cups beef broth

8 black peppercorns, cracked

Fresh pasta dough at room temperature

All-purpose flour for dusting

Garnish: small fresh flat-leaf parsley leaves

Special equipment: kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter

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