*  Exported from  MasterCook II  *

                      Bill's Favorite Mushroom Soup

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      stems         Portobello mushroom stems --
                        - chopped
   1      pkg           Button mushrooms -- chopped fine
  10                    Dried mushrooms
   4      c             Water -- hot
   4      tb            Butter
   1      lg            Onion -- chopped fine
   1      cl            Garlic -- minced
   1      ts            Pepper -- coarsely crushed
   2      tb            Hega beef base
   1      pt            Heavy cream
   3      tb            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 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
incorporated.  Add 1/4 cup of the mushroom water to the cooked
vegetable. Stir until incorporated. Carefully pour mushroom water
into soup leaving solids and about 1/2 of liquid 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. 

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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 Portobello caps to serve with beef or venison
chops for another meal.