The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soup	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”