Dried Mushroom Soup
By chef jackson on 13 Mar 2011
Ingredients:
1/4 pound dried mushrooms (European variety), reconstituted in 1 quart water
1 quart chicken stock
4 tablespoons butter
2 large white onions, diced
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon black pepper
2 cups cooked bar
Directions:
Strain mushrooms through a double layer of cheesecloth; reserve 1 quart liquid.
Slice mushrooms thinly.
Add mushrooms, reserved liquid and stock to a saucepan and simmer for 1 hour or until reduced by half.
Melt butter in a skillet; sauté onions, stirring
