3 stems Portabello Mushrooms — chopped fine
1 package button mushrooms — chopped fine
10 ` dried mushrooms
4 cups water — hot
4 tablespoons butter
1 large onion — chopped fine
1 large garlic clove — minced
1 teaspoon pepper — coarsely crushed
2 tablespoons Hega Beef Base
1 pint heavy cream
3 tablespoons flour
Soak dried mushrooms in hot water for 20 minutes. In the mean time sautee garlic and onions in butter until soft. When soft finely chop dried mushroom. I use fo od processor for onions, garlic and mushrooms so it goes pretty fast. Save mushr oom water. add mushrooms to onion, garlic mix. Cook for 5 minutes. Add flour and stir until incoporated. Add 1/4 cup of the mushroom water to the cooked vegaeta ble. Stir until incorporated. Carefully pour mushroom water into soup leaving so lids and about 1/2 of liqiud in bowl. There are often sand particles in this soa king water. Dispose of this left over water. Add pepper and beef base. Cook at m edium heat for about 5 minutes. Add Cream and heat until warm.