Title: Bill's Favorite Mushroom Soup
Categories: Soup
Yield: 8 Servings

3 Stems Portabello mushrooms;
-chopped fine
1 pk Button mushrooms; chopped
-fine
10 Dried mushrooms
4 c Water; hot
4 tb Butter
1 lg Onion; chopped fine
1 Clove (large) garlic; minced
1 ts Pepper; coarsely crushed
2 tb Hega Beef Base
1 pt Heavy cream
3 tb Flour

Date: Wed, 6 Mar 1996 12:03:09 -0500

From: kmeade@ids2.idsonline.com (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 1/4 cup of the
mushroom water to the cooked vegaetable. Stir until incorporated. Carefully
pour mushroom water into soup leaving solids 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.

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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