Instructions: In a small bowl soak the dried mushrooms in 3/4 cup of warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid.

In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 minutes.

Heat a frying pan and add the butter, olive oil and shallots. Saute until the shallots are tender.

Add the fresh mushrooms to the pan and saute until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sauteed mushroom mixture.

Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

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