Katra wrote:

> Question about COM soups...
>
> I know that for a LOT of soups, chicken broth is a standard base,
> but for french onion soup, beef broth is the main base.
>
> How well do you think that would work with mushrooms, or do you think

> it'd be too rich and cover the flavor?

I wouldn't use beef broth in mushroom soup, but if you want stronger
mushroom flavor - toss in some Italian dried porccini mushrooms. I
found some today at Far West Fungi in Ferry Building Market Place for
$5 per ounce x 4 oz or $2.50 per oz per 8 oz (it's a humongous bag).

http://www.ferrybuildingmarketplace....e.html#farwest

sf