Mushroom Soup

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40 minutes Prep: 20 minutes Cook: 20 minutes

147 calories per serving view nutrition facts

Ingredients

3	stems	mushrooms, portabella	chopped fine
1	package	mushrooms, button	chopped fine
10	each	mushrooms	dried
4	cups	water	hot
4	tablespoons	butter
1	large	onion	chopped fine
1	large	garlic clove	minced
1	teaspoon	black pepper	coarsely crushed
2	tablespoons	beef base
1	pint	heavy whipping cream
3	tablespoons	flour, all-purpose

Directions

Soak dried mushrooms in hot water for 20 minutes.

In the mean time sautée garlic and onions in butter until soft.

When soft finely chop dried mushroom.

I use a 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 so lids 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.

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