Rich 'n' Satisfying Dried Mushroom Soup

Name: Rich 'n' Satisfying Dried Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 1/2 cup, 4 serving(s)
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

Submitted by Wilmom

"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.)"

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Ready In:: 40mins
Ingredients:: 8
Yields:: 1 1/2 cup
Serves:: 4

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

Cover dried mushrooms with warm water.
Add chicken bouillon cubes.
Cover. Let stand 20 minutes.
Add Half-and-Half, worcestershire sauce, and black pepper. Stir well.
Cook, stirring occasionally, over medium heat.
In a small bowl, dissolve 2 Tbs. cornstarch in 1/2 cup cold Half-and-Half.
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.
Do not allow to boil!
Turn heat down to Low.
Simmer, stirring, till soup thickens.
Serve hot.

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RECIPE SUBMITTED BY

Wilmom

I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in. I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren. Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously. On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic. The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later. In nearly every culture, family and food go hand-in-hand in creating those special memories. Man may be the HEAD of the home, but woman is its HEART!!

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