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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.
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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.
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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.
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4
For soup :
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5
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.
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6
Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
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7
Add the sherry and cook for an additional 3 minutes.
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8
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.
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9
Add half of the cold beef stock and stir until liquid thickens.
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10
Add the remainder of the stock and spices and simmer for 10 minutes.
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11
Add the cream and allow soup to simmer for an additional 10 minutes.
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12
Enjoy!
