Joe's wild mushroom soup
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.
Combine 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.
Purée 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.
Ladle the soup into bowls and garnish with crème fraîche.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
