| 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)" <104105.1416@CompuServe.COM>
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