I love her recipe innovations-—— time-saving secrets full of French elegance like her creamiest, magical mushroom soup that takes only 30 min....buttery, savory, and full of deep earthy flavors. She grinds dried porcini and steeps them in cream for 24 hours, then its brought to a simmer with stock and salt. A simple garnish of chopped chives and a drizzle of oil and its ready.
This is a great mushroom soup.... a fav in our house.
http://www.patriciawells.com/recipes/2018/2/9/2adocies6rwo4dtle29ps1jxkctknl
Oh! I missed this post, just reading it now. You were referring to soup.
Don’t you have to heat dried mushrooms or you die or something? Actually, I much prefer dried mushrooms soaked in sherry - so much better than bland fresh ones.