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  • 1 lb. package  Beef Tenderloin Tips  
  • 2 onions, minced
  • 4 cups fresh mushrooms, minced
  • 2 cloves garlic, minced
  • 1/2 brandy or sherry
  • 4 oz. dried shitake mushrooms
  • 4 oz. dried morel mushrooms
  • 3 cups, heavy cream
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 6 cups beef stock
  • salt and pepper
  • Source Customer Submission


Bring six cups of water to a boil and pour over dried mushrooms. Let stand ten minutes. Strain mushrooms, chop and reserve liquid. In a heavy bottomed stock pot, sauté  Beef Tenderloin Tips  in butter, remove and reserve. Add onions and sauté. Add fresh mushrooms and cook for five minutes. Add garlic and cook for three more minutes. Add flour and cook for five minutes. Deglaze pan with brandy. Add stock a little at a time and until soup becomes smooth. Add reserved mushroom liquid and reduce by half. Puree soup in a blender or with a stick blender. Add beef, cream and reconstituted mushrooms and season to taste.