Cream of Mushroom Soup Concentrate – Lauren Groveman

Ingredients

• 1 ½ cups dried porcini mushrooms
• 2 cups boiling water
• 1 teaspoon concentrated beef bouillon paste, like “Better than Bouillon” (optional)
• 1 cup light cream or milk (even nonfat)
• 1 tablespoon cornstarch
• 5 tablespoons butter
• 1 large shallot, minced
• 10 ounces button or cremini mushrooms, wiped clean and coarsely chopped
• 4 tablespoons unbleached, all-purpose flour
• 1 tablespoon minced fresh thyme
• freshly ground black pepper, to taste
• Kosher or sea salt to taste