Bill's Favorite Mushroom Soup
Last updated 6/12/2012 1:08:40 AM. Recipe ID 35281. Report a problem with this recipe.
Title: Bill's favorite mushroom soup
Yield: 8 Servings
3 Stems Portabello mushrooms;
1 pk Button mushrooms; chopped
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: firstname.lastname@example.org (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
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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