Total time: 35 minutes | Serves 2 to 4
Note: Adapted from the Joel Palmer House in Dayton, Ore.
- 1 ounce dried porcini mushrooms
- 1 quart water
- 2 teaspoons onion powder
- 1 teaspoon salt
- 4 tablespoons melted butter
- 1/2 teaspoon sugar
- 2 tablespoons soy sauce
- Creme fraiche, for garnish
Step 1Combine the porcini and water in a saucepan and bring to a boil. Reduce the heat and cook at a very gentle simmer for 20 minutes; the liquid will reduce by about one-fourth. Remove from heat and set aside to cool for 10 minutes.
Step 2Purée the mushrooms and liquid in a blender, then return the purée to the saucepan and stir in the onion powder, salt, butter, sugar and soy sauce. Simmer gently for 5 minutes.
Step 3Ladle the soup into bowls and garnish with crème fraîche.
Each of 4 servings:
Calories 139; Protein 3 grams; Carbohydrates 5 grams; Fiber 2 grams; Fat 12 grams; Saturated fat 7 grams; Cholesterol 31 mg; Sugar 1 gram; Sodium 1,023 mg.
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