Dried Mushroom Soup
|Dried mushrooms||1⁄4 Pound (4 Ounces, Imported Variety)|
|Beef consomme||8 Cup (128 tbs) (Strong One)|
|Onion||1 Medium, chopped|
|Sour cream||2 Tablespoon|
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.