MIXED WILD MUSHROOM SOUP

3/4 oz. Pistol River Dried Mixed Wild mushrooms
3/4 oz. Pistol River Dried Sliced Shiitake mushrooms
3 tblsp. butter
1 large onion chopped
4 cloves garlic sliced thin
3 tblsp. wheat flour
3 cups beef broth
2 cups mushroom water (from soaking the dried mushrooms)
1/4 tsp ground nutmeg
1/2 cup heavy cream

Place mushrooms in a bowl and put in about 3 cups hot tap water, set aside
Melt the butter in a large pot on medium/high. Add onion and garlic sauté until onion is golden brown.
Add 2 cups of water from the soaking mushrooms (careful not to get any of the sediment)
Stir in the flour and 3 cups beef broth and nutmeg. Cover and simmer until slightly thickened about 20 to 30 minutes. Rinse mushrooms and add to the soup, season with salt and pepper and simmer about 5 minutes.
Add cream and simmer another 2 minutes. Serve hot from the stove with crackers.
Serves 6 
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