Asparagus dandelion mushroom soup

[Dawgluver]

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.

 

[forty_caliber]

Sounds yummy. I'm the only one in the house that eats mushrooms. Sometimes I really crave them.


.40

 

[PrincessFiona60]

Now this sounds really good! Have to keep it in mind.

 

[simonbaker]

Thanks for the recipie, I will try it out!

 

[buckytom]

this does sound good, dawg.

do you find the dandelion greens lose their bitterness, or is that a component of the balance of the soup?

 

[Dawgluver]

Thanks guys! BT, the greens had very little bitterness. I had previously cooked them in salt water. I think they'd lose bitterness even if put in fresh, as they'd be boiled.

I would think the recipe might also be good with a roux, or other thickening. I liked the slightly tart creaminess from the yogurt cheese. I considered adding some rice, wild rice would add a nice chew.