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The Essential Leach: Ensure raw acorns have been boiled or cold-steeped until tannins are purged and water runs crystal clear (no bitter puckering!).
Sauté Aromatics: Melt butter in cast iron or a deep pot over medium heat. Sauté diced onions and garlic until caramelized and golden.
The Slow Simmer: Whisk in acorn meal to form a fragrant nutty paste. Gradually pour in hot mushroom broth, stirring continuously. Cover and simmer gently for 25 minutes.
Velvet Finish: Stir in fresh cream, cracked black pepper, a pinch of sea salt, and a subtle whisper of nutmeg.

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