• 1 oz dried cepes
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 4 tbsp butter, melted
  • 2 tbsp soy sauce
  • creme fraiche (opt)


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.

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