0 (0)

Recipe categories: Main courses, Quick and easy, Soups, Vegetarian | All categories

Joe's wild mushroom soup

Joe's wild mushroom soup
Bob Chamberlin / Los Angeles Times

Dear SOS: Had dinner a few nights ago at the Joel Palmer House in Dayton, Ore. Most everything was mushrooms, but I have to say the wild mushroom soup was probably the best I've ever tasted.

Charles Boco

Studio City

Dear Charles: Chef and owner Christopher Czarnecki was happy to share the recipe for wild mushroom soup, rich with flavor yet simple to make. It's not surprising that the soup is so good. His father and restaurant founder Jack Czarnecki is a legendary mushroom hunter and cook.

 More
 Less
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.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Main courses