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Mushroom Soup

3 stems mushrooms, portabello chopped fine
1 package mushrooms, button chopped fine
10 each mushrooms dried
4 cups water hot
4 tablespoons butter
1 large onions chopped fine
1 large garlic cloves minced
1 teaspoon black pepper coarsely crushed
2 tablespoons beef base
1 pint heavy whipping cream
3 tablespoons flour, all-purpose


Soak dried mushrooms in hot water for 20 minutes. In the mean time saute garlic and onions in butter until soft. When soft finely chop dried mushroom. I use a 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 1/4 cup of the mushroom water to the cooked vegaetable. Stir until incorporated. Carefully pour mushroom water into soup leaving so lids and about 1/2 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.

Source: recipeland.com