In casual restaurants in the US, every recipe needs at least 90% less salt. In fancy restaurants, I’d say about 70%.
Yes, I know, I know, it’s to make people drink more. But it kills every flavor. I’m from Ukraine, mind you. Which is a salt-crazed culture. And still, I’m stunned by this amount of salt.
I had this mushroom soup in Spain back in 2013. I still think about it often because it wasn’t at all oversalted. Not by a single grain. That’s so rare.