Mushroom and Caramelized Onion Soup

1/2 oz. dried porcini mushrooms

2 C. boiling water

8 oz. orzo pasta

2 T. each: olive oil, butter

2 yellow onions, halved, thinly sliced

1 sweet onion, halved, thinly sliced

1 clove garlic, minced

1 T. fresh or 2 t. dried thyme leaves

8 oz. cremini mushrooms, cleaned, stems removed, thinly sliced

2 T. Madeira wine or dry sherry

2 cans (14 1/2 ounces each) each: low-sodium beef broth, low-sodium chicken broth

4 T. chopped flat leaf parsley

2 t. salt

1/2 t. freshly ground black pepper

1/8 t. ground red pepper

Place porcini in bowl. Cover with boiling water; let sit until softened, about 20 minutes. Remove porcini, reserving liquid. Dice mushrooms; set aside. Strain liquid using fine mesh strainer; discard grit. Set aside.

Place orzo in large stockpot over medium-low heat. Cook, stirring continuously, until light golden, about 6 minutes. Add enough water to cover by three inches. Heat to a boil; cook until orzo is just tender, about 10 minutes. Drain; set aside.

Heat olive oil and butter in same stockpot over low heat. Add onions, garlic and thyme; cook, stirring occasionally, until onions are very soft and golden brown, about 45-50 minutes. Add cremini mushrooms; cook, stirring occasionally, about 8 minutes. Add Madeira; cook 1 minute. Add porcini, strained liquid, beef and chicken broth. Heat to simmer; reduce liquid by 1/4, about 5 minutes. Add orzo; cook until heated through, about 2 minutes. Stir in parsley, salt, black and red pepper.