Despite Latvians being passionate and dedicated mushroom pickers, mushroom soup is not something you will encounter at cafes, bistros and restaurants often. I have only ever eaten this soup in my omamma’s kitchen and while visiting the Latvian school in Adelaide, but I recently did encounter a very similar recipe in an American cookbook where it was presented as Latvian mushroom soup. If you are lucky enough to get your hands on wild forest mushrooms, use them instead of dried porcini. If y...
