Mushroom Soup

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

1. Soak dried mushrooms in hot water for 20 minutes.
2. In the mean time saute garlic and onions in butter until soft.
3. When soft finely chop dried mushroom.
4. I use a food processor for onions, garlic and mushrooms so it goes pretty fast.
5. Save mushroom water.
6. Add mushrooms to onion, garlic mix.
7. Cook for 5 minutes.
8. Add flour and stir until incoporated.
9. Add 1/4 cup of the mushroom water to the cooked vegaetable.
10. Stir until incorporated.
11. Carefully pour mushroom water into soup leaving so lids and about 1/2 of liqiud in bowl.
12. There are often sand particles in this soaking water.
13. Dispose of this left over water.
14. Add pepper and beef base.
15. Cook at medium heat for about 5 minutes.
16. Add Cream and heat until warm.

mushrooms, mushrooms, mushrooms, water, butter, onions, garlic, black pepper, beef base, cream, flour

Taken from recipeland.com/recipe/v/mushroom-soup-35894 (may not work)