>> 8 cups vegetable broth
>> 2 cups chopped mugwort leaves (loosely measured)
>> 2 cups chopped parsely
>> 1 1/2 cups chopped mushrooms
>> 1 large onion, chopped
>> 1 or 2 stalks of celery (with leaves), chopped
>> 3 tsp turmeric
>> 3 tsp black pepper
>> 1 tbsp garlic powder
>> salt to taste
>> oil for sauteeing
In a frying pan over medium heat, saute the onions and celery for 3 minutes. Add in the mushrooms and continue sauteeing for 2 more minutes. Set aside.
Into a large pot, place the vegetable broth and spices. As you bring to a boil, whisk well. As soon as the broth comes to a boil, lower heat to medium.
Add the chopped greens. Stir well, then add in the sauteed vegetables. Stir for a minute or two, then reduce the heat to low.
Simmer for 30 minutes, stirring occasionally.
Serve and enjoy.
Wild Edibles in Recipe: Mugwort
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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