The French know what they’re doing.
, she had every intention of returning. Her move happened forty years ago, and there's no sign that she's coming back. In that time, the American-born cookbook author and cooking instructor has written over 14 books and opened two cooking school campuses that thrive on simplicity. Imagine the panache of Parisian food, pared down into true home-cook realness. That’s pretty much the syllabus of a Patricia Wells class.
The creamiest, most magical mushroom soup will only take you 30 minutes, and no, it doesn’t come from a can. Wells’ hands-off soup is all at once buttery, savory, and full of deep flavors, and it's all in the ‘shrooms. Dried porcini are ground up and steeped in cream for 24 hours, creating a deep and umami-packed base that’s brought to a simmer with stock and salt. And that’s where this soup's recipe ends.
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