(Thank you Julia Parker)

A Recipe with California Historical Ingredients using Mushrooms, Acorns, Smoked Salmon

• 4 cups Leached Acorn flour
• 7 cups water or veggie or mushroom stock
• ½ lb. Smoked Salmon
• ¼ lb. Fresh Chanterelles, Morels, or other favorite ‘Shroom, pulled or sliced
• 2 tbsp. Oil (optional)
• Sea salt to taste
• Sunflower Seed Meal (Chopped Seeds in a processor) 1-1/12 cups (optional)

Put Acorn flour and 4 cups of the stock  in a pot and cook at high heat. While cooking, add rest of liquid and keep stirring. Boil for 15 minutes. While soup is cooking, heat up a cast iron or saute pan. Add oil, if mushrooms are drier, but otherwise put mushrooms in hot pan and saute until brown. 5-7 minutes. Break up smoked salmon into pieces and add both mushrooms and salmon  to the soup after the 15 minutes of soup cooking and cook 5 minutes more. Note: While soup is cooking , check consistency. If thicker soup is desired use less liquid or add sunflower seed meal, before adding mushrooms and salmon. Added ingredients will thicken soup
for a mush like consistency.

Yield: 12cups

Sources: Acorn flour; if not done by hand, Korean Markets