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Ingredientes
- 3 x Stems Portabello mushrooms, minced fine
- 1 pkt Button mushrooms, minced fine
- 10 x Dry mushrooms
- 4 c. Water, warm
- 4 Tbsp. Butter
- 1 lrg Onion, minced fine
- 1 x Clove (large) garlic, chopped
- 1 tsp Pepper, coarsely crushed
- 2 Tbsp. Hega Beef Base
- 1 pt Heavy cream
- 3 Tbsp. Flour
Direcciones
- Soak dry mushrooms in warm water for 20 min. In the mean time sautee garlic and onions in butter till soft. When soft finely chop dry mushroom. I use food processor for onions, garlic and mushrooms so it goes pretty fast. Save mushroom water. add in mushrooms to onion, garlic mix. Cook for 5 min. Add in flour and stir till incoporated. Add in 1/4 c. of the mushroom water to the cooked vegaetable. Stir till incorporated. Carefully pour mushroom water into soup leaving solids and about 1/2 of liqiud in bowl. There are often sand particles in this soaking water. Dispose of this left over water. Add in pepper and beef base. Cook at medium heat for about 5 min. Add in Cream and heat till hot.
- Serving Ideas : Serve with crusty bread and salad.
- NOTES : I purchase Beef base at local warehouse grocery. It is a paste which I use in place of boullion cubes. Doesn't taste salty. I marinate and grill the Portabello caps to serve with beef or possibly venison chops for another meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 177 | |
| Calories from Fat 149 | 84% |
| Total Fat 17.0g | 21% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 59mg | 2% |
| Potassium 125mg | 4% |
| Total Carbs 5.58g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.12g | 1% |
| Protein 1.87g | 3% |
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