- 1/3 cup butter
- 1 large onion finely chopped
- 4 cups chopped fresh puffballs in 1/2" cubes
- 2 cups heavy cream
- 2 cups milk
- 3 tablespoons dried loose seaweed such as nori (available at Asian markets)
- Salt to taste
Place butter in a large saucepan over medium heat. Add the onion and saute until lightly browned, about 5 minutes. Add puffballs and saute 5 minutes more. Add remaining ingredients and simmer for 20 minutes. The soup will thicken slightly. Salt to taste.
This recipe yields 4 servings.