Hot Mushroom Soup
- 2 ounces dried morel mushrooms
- 2 tablespoons butter
- 1/2 yellow onion minced
- 1 pound fresh oyster mushrooms cleaned, trimmed, and sliced
- 1/4 cup flour
- Freshly-ground black pepper to taste
- 2 cups water
- 2 teaspoons Aromont mushroom stock
- 2 sour cream
Place the dried mushrooms in a bowl and add warm water to cover. Let the mushrooms stand until they soften.
Melt the butter in a saucepan over medium heat and add the onion. Cook until the onion softens. Add the fresh mushrooms and cook, stirring, until the mushrooms soften. Sprinkle the mixture with flour and pepper to taste. Stir thoroughly to coat. Add the water and the mushroom stock.
Drain the dried mushrooms, reserving the liquid. Add enough water to the soaking liquid to make two cups. Add the liquid, with the dried mushrooms, to the saucepan. Simmer all together for about 20 minutes.
Puree the mushrooms in a food processor or blender. Return to heat, stopping just short of a boil. Add the cream and reheat. Serve piping hot.
This recipe yields ?? servings.