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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