Rich 'n' Satisfying Dried Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The mushroom soup served at Sweet Tomatoes Restaurants is DELICIOUS!! After dining there, I came home and concocted this version which tastes identical to it, and has a most satisfying flavor. You MUST use dried mushrooms to get that rich flavor(economically dry your own-very inexpensive if you have a dehydrator! Store in glass jar for multiple uses.) Ingredients:
1 1/2 cups dried mushrooms |
2 chicken bouillon cubes |
1 1/2 cups warm water |
2 cups half-and-half cream |
1/2 teaspoon worcestershire sauce |
1 dash black pepper |
2 tablespoons cornstarch |
1/2 cup half-and-half cream |
Directions:
1. Cover dried mushrooms with warm water.
2. Add chicken bouillon cubes.
3. Cover. Let stand 20 minutes.
4. Add Half-and-Half, worcestershire sauce, and black pepper. Stir well.
5. Cook, stirring occasionally, over medium heat.
6. In a small bowl, dissolve 2 Tbs. cornstarch in 1/2 cup cold Half-and-Half.
7. Heat soup to boiling, but when bubbles start to form around the edges of the pan, add cornstarch mixture to soup, stirring to mix well.
8. Do not allow to boil!
9. Turn heat down to Low.
10. Simmer, stirring, till soup thickens.
11. Serve hot.
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