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.
  
  MC-RECIPE@MASTERCOOK.COM
  
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