Bill's favorite mushroom soup

Yield: 8 Servings

Measure Ingredient
3 \N Stems Portabello mushrooms; chopped fine
1 pack Button mushrooms; chopped fine
10 \N Dried mushrooms
4 cups Water; hot
4 tablespoons Butter
1 large Onion; chopped fine
1 \N Clove (large) garlic; minced
1 teaspoon Pepper; coarsely crushed
2 tablespoons Hega Beef Base
1 pint Heavy cream
3 tablespoons Flour

Date: Wed, 6 Mar 1996 12:03:09 -0500 From: kmeade@... (The Meades)

Soak dried mushrooms in hot water for 20 minutes. In the mean time sautee garlic and onions in butter until soft. When soft finely chop dried mushroom. I use food processor for onions, garlic and mushrooms so it goes pretty fast. Save mushroom water. add mushrooms to onion, garlic mix. Cook for 5 minutes. Add flour and stir until incoporated. Add ¼ cup of the mushroom water to the cooked vegaetable. Stir until incorporated. Carefully pour mushroom water into soup leaving solids and about ½ of liqiud in bowl. There are often sand particles in this soaking water. Dispose of this left over water. Add pepper and beef base. Cook at medium heat for about 5 minutes. Add Cream and heat until warm.

Serving Ideas : Serve with crusty bread and salad.

NOTES : I purchase Beef base at local warehouse grocery. It is a paste that I use in place of boullion cubes. Doesn't taste salty. I marinate and grill the Portabello caps to serve with beef or venison chops for another meal.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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