Shaggy Parasol & Nettle Soup
Description
Smoky earthy fall and green goodness.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
4-6
- 2 T. extra virgin olive oil
- 2 stalks celery, chopped
- 1 small yellow onion, chopped
- 2 t. sea salt
- 2 large cloves garlic, minced
- 1 t. fresh ground black pepper
- 1 lb. Russett potato, peeled and chopped.
- 10 C. chicken or vegetable stock
- 1/2 lb. Stinging Nettles (top bud & 1-2 leaves)
- 1/2 C. chopped sorrel
- 1/4 C. chopped Italian parsley
- Cooking spray
- 1 lb. Shaggy Parasol caps
Methods/steps
- Using heavy gloves and cooking tongs, wash the nettles in a sink of cold water. Remove and drain.
- Heat a large pot over medium heat, then add the oil.
- Saute the celery, onion and salt for 5 minutes or until the onions are translucent. Add the garlic and pepper, cook another 2 minutes.
- Add the stock and bring to a boil.
- Add the potato, nettles, sorrel and parsley.
- Bring back to a boil, lower to a simmer, and cook covered 10-15 minutes or until the potato is soft.
- Off the heat, use a stick blender to puree the soup until almost smooth.
- Return to lowest heat to keep warm.
- If large, slice the mushroom caps in half, then turn 90 degrees and slice into 1/2" strips. Just slice into strips for smaller caps.
- Heat a large non-stick skillet over medium high heat. Use a bit of cooking spray, then add the mushroom slices without crowding the pan. Sprinkle with a touch of salt and cook until the liquid is gone and the slices are a bit browned. Spray the tops, flip and cook until browned on the other side. You may need to do 2 batches. The goal is somewhat crispy but still meaty mushroom pieces.
- Serve the soup into bowls, and top with mushrooms.
Additional Tips
You can use frozen nettles from the spring, but frequently there's a fall flush of new nettles tips emerging before a freeze. These are stronger flavored (more nutritious?) and pair well with fall mushrooms. You can also use fresh nettles in the spring with morels.
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