Recipe - Bills Favorite Mushroom Soup

3 Stems Portabello mushrooms;
chopped fine
1 pack Button mushrooms; chopped
fine
10 Dried mushrooms
4 cup Water; hot
4 tablespoon Butter
1 lg Onion; chopped fine
1 Clove (large) garlic; minced
1 teaspoon Pepper; coarsely crushed
2 tablespoon Hega Beef Base
1 pt Heavy cream
3 tablespoon 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 One fourth cup of the
mushroom water to the cooked vegaetable. Stir until incorporated. Carefully
pour mushroom water into soup leaving solids and about One half 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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