INGREDIENTS

INSTRUCTIONS

Given that morel season is here, I thought I would post a recipe for wild
mushroom soup. This might work with regular mushrooms but I've only made
them with fresh wild ones. Boletes aka the Porcini to be exact. If you can
get them, they make a simply sublime soup. This recipe is from Joe's Book
of Mushroom Cookery.
Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat
on and cover the pot with a tight fitting lid. When the water comes to a
boil, turn it down to a simmer for 10 minutes. The mushrooms will have
given off their liquid and literally made their own soup. For every 2 cups
of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5
scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is
finished when the potatoes are cooked.
Sharon Badian AT&T Bell Labs - Denver seb1@dr.att.com
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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