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Name: Bills Favorite Mushroom Soup
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 Stems Portabello mushrooms;; 10 Dried mushrooms; 1 lg Onion; chopped fine; 1 pt Heavy cream; 3 tb Flour; 1 pk Button mushrooms; chopped; 4 tb Butter; 4 c Water; hot; 1 ts Pepper; coarsely crushed; 2 tb Hega Beef Base; 1 Clove (large) garlic; minced

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INGREDIENTS

3 Stems Portabello mushrooms;
10 Dried mushrooms
1 lg Onion; chopped fine
1 pt Heavy cream
3 tb Flour
1 pk Button mushrooms; chopped
4 tb Butter
4 c Water; hot
1 ts Pepper; coarsely crushed
2 tb Hega Beef Base
1 Clove (large) garlic; minced

Servings

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. Doesnt 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 G Internet, G Internet.

NOTES

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Bills Favorite Mushroom Soup

3  Stems Portabello mushrooms; 
10  Dried mushrooms 
1 lg Onion; chopped fine 
1 pt Heavy cream 
3 tb Flour 
1 pk Button mushrooms; chopped 
4 tb Butter 
4 c Water; hot 
1 ts Pepper; coarsely crushed 
2 tb Hega Beef Base 
1  Clove (large) garlic; minced

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. Doesnt 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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 173
Calories from Fat: 151 (87%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 10.5g	53 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.6g
Cholesterol 56mg		17 %
Sodium 53.7mg		2 %
Potassium 139.8mg		4 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.3g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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