Instructions: 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.

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