Reconstiute dried mushrooms by soaking in a bowl of lukewarm water for 20 minutes, changing the water two or three times, and gently agitating the mushrooms to remove any sand. Drain and dry on paper towel before using.

Place a large saucepan over medium-high heat. Add the butter. When bubbly, add the onion, garlic, red pepper, celery, parsley and porcini mushrooms. Saute the mixture until dry, then sprinkle the flour over the vegetables. Stir frequently whill allowing the flour to brown.

Add the fresh mushrooms and saute for about three minutes. Add the stock and simmer for 10 minutes.