Let me see if I can reconstruct this. I made it yesterday, and it was pretty good! DH couldn't stop eating it.
I had some leftover dandelion greens sauteed with onion and garlic, along with some nuked asparagus.
Sautee 1/2 onion, chopped, in olive oil until transparent. Add 2 cloves minced garlic and sautee. Add 1Qt. Chicken stock. Cook over medium heat. Chop 1/2 lb. asparagus, add to pot. Chop a huge handful of chives, add to pot (optional). Throw in chopped dandelion greens (I had leftover, about 1/4-1/2 cup, more if you have it), let boil, stirring occasionally. Add a T. of Better Than Boullion chicken stock. Sprinkle dried pepper flakes to taste. A squeeze of lime juice. Added 2T. Grated parm from the green container. I had a bunch of dehydrated Hen of the Woods mushrooms, threw in a handful, powdering some. Probably any mushroom would work. Used the stick blender to make it chunky. Turned heat to low and added a handful of yogurt cheese (you can use Greek or plain yogurt) to thicken, and stick blend some more.
Serve with saltines or oyster crackers.
She who dies with the most toys, wins.