The cover of the Food & Wine section Jan. 29 will feature winter squash grounds an easy savory galette. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
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, Calif. 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.
JOE’S WILD MUSHROOM SOUP
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 franche, sour cream or Greek yogurt, for garnish
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. Puree the mushrooms and liquid in a blender, then return the puree 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 creme franche or sour cream or Greek yogurt.
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
NOTE: Adapted from the Joel Palmer House in Dayton, Ore.
From: Los Angeles Times