*  Exported from  MasterCook II  *
                       Bill’s Favorite Mushroom Soup
 Recipe By     : Kathy Meade
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Favorites                        Kathy’s
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      stems         Portabello Mushrooms -- chopped fine
    1      package       button mushrooms -- chopped fine
   10      `             dried mushrooms
    4      cups          water -- hot
    4      tablespoons   butter
    1      large         onion -- chopped fine
    1      large         garlic clove -- minced
    1      teaspoon      pepper -- coarsely crushed
    2      tablespoons   Hega Beef Base
    1      pint          heavy cream
    3      tablespoons   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 fo
 od processor for onions, garlic and mushrooms so it goes pretty fast. Save mushr
 oom 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 vegaeta
 ble. 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 soa
 king water. Dispose of this left over water. Add pepper and beef base. Cook at m
 edium 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 us
 e in place of boullion cubes. Doesn't taste salty. I marinate and grill the Port
 abello caps to serve with beef or venison chops for another meal..