Another serving of nettles, and so far, my favorite. It’s a recipe I sent to Fa Heng Shi and this is what I received in return. I added the sour cream you see floating in the soup, but the second time I received this gift, it came with sour cream. Great spring tonic and it is delish.
- 1 Tbsp Olive oil or butter
- 1/2 Tbsp Mushroom broth powder
- 1 1/2 Tbsp Nutritional yeast
- 1/2 Cup Sliced mushrooms
- 4 Medium, peeled, chopped potatoes
- 2 1/2 Cups Water
- Pinch nutmeg
- Nettle leaves, coarse stems removed
- 1 Cup Milk (optional) or add more water
- Salt and pepper to taste
- Sour cream for optional garnish
Saute butter or oil, mushroom broth powder, yeast, mushrooms, and peeled & chopped potatoes. Add water, and nettles to fill pot (or as many as you can find. They will cook down). Cook 10-15 minutes until potatoes are soft. Mash some of the potatoes to thicken soup. Milk or soymilk may be added before serving and reheat, but do not boil. Season to taste with salt & black pepper. Spinach, chard, carrots or other vegetables may also be used, if nettles are not available or the soup is very good with just potatoes. Pinch of nutmeg optional.
I’d sauté onions and add with garlic, but not required.
4 servings.
Add comment