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Mushroom: Mushroom Soup

Source of Recipe

Cook Now, Serve Later


List of Ingredients

1 ounce dry mushrooms
1 1/4 cups boiling water
2 tablespoons butter
1 medium yellow onion, fine chopped
12 ounces fresh mushrooms, trimmed and stemmed
1/8 teaspoon salt and pepper
1/2 teaspoon dried thyme
1/4 cup flour
1/2 cup dry white wine
3 cups beef stock
1 bay leaf


Recipe

Place dried mushrooms in small bowl and cover with the boiling water; soak until soft, about 20 minutes. Drain mushrooms in cheesecloth-lined sieve set over medium bowl. squeeze excess moisture from mushrooms and then chop them. Reserve the mushroom liquid. Melt the butter in medium size pan over medium heat. Add the onion, and cover, cooking for 4 minutes and stirring occasionally. Add the fresh and dried mushrooms, salt, pepper and thyme. Cook, covered, for 4 minutes, stirring occasionally. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the fresh mushrooms are golden brown, 8-10 minutes.

Blend in the flour, and cook, stirring for 2 minutes. Add the wine, stock, reserved mushroom liquid, and bay leaf. Bring to a simmer, stirring constantly, then cook, covered, over medium low heat for 15 minutes. Remove bay leaf, taste for salt and pepper, and adjust as needed. Makes 5 cups.