Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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