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Dried Mushroom Soup

Farm.Fares's picture
Ingredients
  Dried mushrooms 1⁄4 Pound (4 Ounces, Imported Variety)
  Beef consomme 8 Cup (128 tbs) (Strong One)
  Onion 1 Medium, chopped
  Butter 6 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Sour cream 2 Tablespoon
Directions

Wash the mushrooms quickly under running cold water to remove any dirt and dust.
In a large saucepan soak the mushrooms in the beef consomme overnight.
Add the onion and 4 tablespoons of the butter to the mushrooms and consomme and bring to the boiling point.
Reduce the heat and simmer covered for 1 hour.
Puree in the blender and return to the saucepan.
Place over low heat.
Blend together the remaining 2 tablespoons butter and the flour.
Drop pieces the size of a hazelnut into the hot soup, stirring well after each addition.
Cook for 5 minutes longer without boiling.
Season with salt.
When served, top each serving with a tablespoon of sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
80 Minutes
Ready In: 
95 Minutes
Servings: 
6

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