Bill's Favorite Mushroom Soup

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.