Yield: 4 servings
Measure | Ingredient |
---|---|
1 ounce | Dried porcini |
2 teaspoons | Onion powder |
1 teaspoon | Salt |
½ teaspoon | Sugar |
4 tablespoons | Butter, melted |
2 tablespoons | Soy sauce |
\N \N | Creme fraÂŚche |
Combine the porcini and 4 cups of water in a 2-quart saucepan and bring to a boil. Let simmer for 20 min. Let cool for 5 min, then strain the liquid. Puree mushrooms and liquid in a blender. Return the puree to the saucepan and add the onion powder, salt, sugar, butter, and soy sauce. Stir and simmer for 5 min. Ladle into soup bowls and spread a dab of creme frache over top of each serving; serve immediately.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 105
Submitted By DIANE LAZARUS On 11-19-95