Instructions: Thinly slice yellow onions. Melt butter and add onions to butter over low heat. Add a pinch of salt. Cook onions until translucent.

Slice porcini mushrooms, reserving four of the nicest, firmest pieces for garnish. Once onions are tender, add mushrooms and cook until soft. Add chicken stock and simmer for 30 minutes. Add cream and simmer for another 10 minutes.

Puree mixture in blender and pass it through a chinois or a very fine sieve.

Bring soup to boil. Add salt and white pepper to taste. Julienne hokkigai, saute and set aside. Shave porcini pieces.

Pour soup into bowls. Lay shaved porcinis in soup and place hokkigai on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.