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