Ingredients

• 1 onion
• 1 pound oyster mushrooms
• 2 pints hot filtered water
• 2 garlic cloves
• 1 oz dried mushrooms
• 2 Tbsp fermented, aged, unpasteurized soy sauce
• 1 tsp fish sauce
• 2 tsp pine sprout salt (I collected pine sprouts, dried and ground them with sea salt.)
• handful fresh or dried ramps
• 1 cup heavy cream from pasture-raised cows

Directions

1. Melt duck fat in cast iron pot. Add chopped onion, stir and brown gently.
2. Add chopped mushrooms. (I use my favorite tool – a mezzaluna for chopping.)
3. When mushroom/onion mix gets some color, put half in the blender and blend with hot water. Add fermented or fresh garlic cloves and blend. This will thicken and flavor the soup. Pour it back into pot.
4. Add dried mushrooms, fish sauce, soy sauce, pine sprout salt, dried ramps and heavy cream.
5. Stir everything and let it come to gentle boil. Top with fresh ramps.
6. I served with homemade sourdough einkorn bread.

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