Wild Foods for Every Table.
This particular pot of soup contained a couple of cheats. Sometimes the plants show up when we haven't prepared. I used bouillon and instant potatoes for the base. You may certainly use the real thing instead! This was a spur of the moment, thrown together thing - which is part of the beauty of food just coming up out of the ground, unbidden!
|Starting on the left, chickweed, cheese, mushrooms, nettles, and wild onions down the center.|
1 quart stinging nettles
2 cups chickweed
3 or 4 wild onions
1 pint mushrooms (any kind)
1/2 cup Parmesan cheese
1 large bouillon cube - chicken or vegetable
1/2 cup instant mashed potatoes
Splash of olive oil
6 cups water
First, a walk around the yard, The nettles are up about 3 or 4 inches, and are growing thickly. It took no time to gather a quart of them. No onions in the house, so I grabbed a few wild onions/garlic.
~Peel the onions and chop finely.
~Put oil into a 2 qt pan, and LIGHTLY saute the onions. Add mushrooms.
~If needed, use a little more oil.
~Add 2 cups water with the bouillon when the mushrooms are a releasing some liquid and softening. Heat on medium high until it starts to simmer. In the meantime...
~Mix the instant potatoes into remaining quart of water and pour into the pan.
~When it starts heating up, dump in the greens.
~As soon as the broth starts a light boil and the greens soften, use an immersion blender until most (but not all) of the mushrooms and greens are blended. If you don't have an immersion blender, put about 1/2 of the soup into a blender until smooth.
~Add the cheese and stir. Use additional cheese as a garnish.
~I had some leftover chicken that went in at the end. Croutons would be delicious too.
|Chickweed (about 4x life size)|
There were a couple other greens out today. In the next month or so, the selections will be too many to list.
|Ground Ivy (among many names)|
|Red Dead Nettle|