Goomba38 wrote:
> TINY wrote:
> > Looking to make a good cream of mushroom soup do I start with
chicken broth
> > or just milk
> >
>
> I'd start with mushrooms.

Yes, dehys... their flavor is more intense. First thing is to
rehydrate the 'shrooms. Add the dehy water to the soup, being careful
to not add the last bit, it will contain sand and other schmutz.

WILD RICE CREAM OF MUSHROOM SOUP

1 oz. dried porcini mushrooms
1 oz. dried shitake mushrooms
3 tbsp. butter
1 lg. onion, chopped
1/3 c. uncooked wild rice
6 c. beef broth
1/2 lb. fresh mushrooms, sliced
1/4 c. unsifted all-purpose flour
1 c. heavy cream
1/4 c. sherry
Chopped parsley

In medium bowl, soak dried mushrooms in 2 cups of hot water 1 hour.
Strain mushrooms through double thickness cheesecloth; reserve mushroom
liquid. Cut off and discard tough stems; cut caps into 1/4 inch wide
strips. In 3 quart saucepan, melt 1 tablespoon butter. Over medium high
heat, saute onion 3 minutes or until tender. Add rice, broth,
reconstituted mushrooms, and the mushroom liquid. Bring to boiling;
simmer, covered, 35 minutes or until rice is just tender.

Meanwhile, in medium skillet, melt remaining butter. Over medium high
heat, saute fresh mushrooms 3 minutes or until golden. In small bowl,
mix flour with cream, adding cream gradually and stirring until
blended. Add sauteed mushrooms and cream mixture to soup. Heat,
stirring, until boiling. Simmer 10 minutes or until thickened. Stir in
sherry; simmer 2 minutes. Garnish soup with parsley.
---

Sheldon