Yield: 8 Servings
|3||Stems Portabello mushrooms; chopped fine|
|1 pack||Button mushrooms; chopped fine|
|4 cups||Water; hot|
|1 large||Onion; chopped fine|
|1||Clove (large) garlic; minced|
|1 teaspoon||Pepper; coarsely crushed|
|2 tablespoons||Hega Beef Base|
|1 pint||Heavy cream|
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.
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