| 1 |
Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature. |
| 2 |
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind. |
| 3 |
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others. |
| For soup : |
| 1 |
Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft. |
| 2 |
Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly. |
| 3 |
Add the sherry and cook for an additional 3 minutes. |
| 4 |
Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot. |
| 5 |
Add half of the cold beef stock and stir until liquid thickens. |
| 6 |
Add the remainder of the stock and spices and simmer for 10 minutes. |
| 7 |
Add the cream and allow soup to simmer for an additional 10 minutes. |
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