Given that morel season is here, I thought I would post a recipe for wild mushroom soup. This might work with regular mushrooms but I've only made them with fresh wild ones. Boletes aka the Porcini to be exact. If you can get them, they make a simply sublime soup. This recipe is from Joe's Book of Mushroom Cookery. Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is finished when the potatoes are cooked. Sharon Badian AT&T Bell Labs Denver seb1@dr.att.com From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)