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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 ... Read more

Total time: 35 minutes | Serves 2 to 4
  • 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.

Note: Adapted from the Joel Palmer House in Dayton, Ore.


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