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Forager's Wild Greens & Mushrooms Chiled Soup

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“Peppery, fragrant, and incredibly healthy soup combining herbs and wild greens with the rich flavor of wild mushrooms. Makes for a delicious summer soup served cold, but would probably also taste good if gently simmered.”
1 1/4 L

Ingredients Nutrition


  1. Place half the chicken broth and the lettuce in your blender, and blend on low till incorporated.
  2. Add the argula, spinach, and remaining broth, and blend. For a true forager's soup, use wild greens such as the peppery Shepherd’s purse, wild mustard greens, or wild radish greens instead of the watercress/arugula, vitamin-rich amaranth instead of spinach, or sorrel for a more lemony flavor (you might then want to skip the added lemon juice). Swiss chard or dandelion greens can also be used if you like bitter flavors, though you may want to boil them first to remove some of the bitterness. Purslane (besides being incredibly rich in omega-3s) will make for a thicker, more glutinous texture, and will also add a mild, lemony tang.
  3. Add the fresh and dried mushrooms, including the liquid in which the porcini mushrooms (aka ceps or boletus) were soaked, and blend. If you have fresh wild mushrooms or other types of dried mushrooms, feel free to use those instead. Fresh chanterelles are a great addition, but be aware that dried, they will add a bitter flavor.
  4. Add herbs, spices and seasonings to taste, as well as the olive oil, and blend. If you don't like dill or coriander, they can be replaced with parsley or cilantro. A touch of cumin is also a nice addition, if you prefer an earthier flavor.
  5. Serve chilled, with about three tablespoons of Greek yogurt stirred into each bowl.

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