Polish Wild Mushroom Soup

6-8 servings

1/4 lb dried wild mushrooms, preferably porcini
9 cups beef stock or canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onions
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Cover mushrooms with cold water and soak overnight.

Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.

Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.

Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.

Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.

Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.

Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.