| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Miamiherald, Soups/stews, Ovolacto | 4 | Servings | ||
INGREDIENTS
| 1 | oz | Dried cepes |
| 2 | ts | Onion powder |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 4 | tb | Butter; melted |
| 2 | tb | Soy sauce |
| Creme fraiche (opt) |
INSTRUCTIONS
Combine the cepes and 4 cups of water in a 2-quart saucepan and bring to a boil. Let simmer for 20 minutes. Let cool for 5 minutes, then strain liquid. Puree mushrooms and liquid in a blender. Returnt he puree to the saucepan and add teh onion powder, salt, sugar, butter and soy sauce. Stir and simmer for 5 minutes. Ladle into soup bowls and spread a dab of creme fraiche over the top of each serving if desired. Nutritional info per serving: 132 cal; 1g pro, 7g carb, 11g fat (75%), 31mg chol, 1164mg sod. Source: A Cook's Book of Mushrooms Miami Herald, 9/28/95 format: 8/13/96, Lisa Crawford Posted to MM-Recipes Digest V3 #224 Date: 18 Aug 96 00:31:30 EDT From: "Lisabeth Crawford (Pooh)" <[email protected]>
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