Bill's Favorite Mushroom Soup

* Exported from MasterCook II *

Bill's Favorite Mushroom Soup

Recipe By : Kathy Meade
Serving Size : 8 Preparation Time :0:30
Categories : Favorites Kathy's
Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 stems Portabello Mushrooms -- chopped fine
1 package button mushrooms -- chopped fine
10 ` dried mushrooms
4 cups water -- hot
4 tablespoons butter
1 large onion -- chopped fine
1 large garlic clove -- minced
1 teaspoon pepper -- coarsely crushed
2 tablespoons Hega Beef Base
1 pint heavy cream
3 tablespoons flour

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
fo
od processor for onions, garlic and mushrooms so it goes pretty fast. Save
mushr
oom 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
vegaeta
ble. 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
soa
king water. Dispose of this left over water. Add pepper and beef base. Cook at
m
edium 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
us
e in place of boullion cubes. Doesn't taste salty. I marinate and grill the
Port
abello caps to serve with beef or venison chops for another meal..