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Dried Mushroom Soup

chef.jackson's picture
Ingredients
  Dried mushrooms 1⁄4 Pound, reconstituted in water (European Variety)
  Water 1 Quart
  Chicken stock 1 Quart
  Butter 4 Tablespoon
  White onions 2 Large, diced
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cooked bar 2 Cup (32 tbs)
Directions

Strain mushrooms through a double layer of cheesecloth; reserve 1 quart liquid.
Slice mushrooms thinly.
Add mushrooms, reserved liquid and stock to a saucepan and simmer for 1 hour or until reduced by half.
Melt butter in a skillet; sauté onions, stirring

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Mushroom

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