1 small handful dry porcini mushrooms, soaked overnight
1 20 oz can whole tomatoes
1 small can tomato paste
1 onion, peeled and quartered
6 cloves garlic
3 T cooking butter
salt, white pepper, nutritional yeast
1 T flavourful cultured butter (to finish)
Put the mushrooms (with soaking water), tomatoes and tomato paste, onion, garlic, and butter into the slow cooker. Add water as necessary to cover everything so that the onions float. Salt a little bit and leave on low overnight.
In the morning, add about 1 t white pepper and 1 T nutritional yeast, and water if necessary to dissolve them. Stir and let cook 1 hour more on low.
Puree with hand blender, adjust seasoning, stir in fancy butter, and let it reduce to desired consistency.
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