2 c. water
Bring water to a boil and pour over dried mushrooms in a medium bowl. Cover and let sit for 20 minutes. Strain mushrooms, reserving mushroom broth, chop mushrooms and set aside.
In the mean time heat oil in a large pot over medium and add onion. Slowly cook until almost caramelized about 20 minutes. Stir in mushrooms, garlic, butter and flour and cook for another few minutes.
Add beef and mushroom broths, thyme and tarragon. Bring to a low boil, reduce heat and simmer until soup thickens slightly about 10 minutes. Season with salt and pepper to taste.
Portion soup into four 12 ounce bowls and top each with a slice of toasted sour dough bread and Swiss cheese.
Place into an oven on broil for a few minutes to slightly brown cheese and serve.
* To vote for my mushroom recipe visit: http://marxfood.com/shrooms-for-soup-challenge/