Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Makes 4 servings.

This soup serves up a bowl full of healthy, tasty nourishment, with the classic peppery flavor of watercress.

- click for video -

Ingredients

>> 1 large onion, chopped
>> 1 cup chopped mushrooms
>> 3 cloves garlic, chopped
>> 6 small potatoes, washed
>> 2 cups watercress slurry (see note below)
>> 2 cups vegetable broth
>> 2 cups water
>> 2/3 cup cashews
>> 1 package onion soup mix

Instructions

Cut up potatoes (skins on), and parboil them. As they are cooking, sauté the onion, mushroom and garlic for 3 minutes. Set aside.

Boil a small amount of water. Place cashews in a bowl, add just enough boiled water to cover them. Set aside for 15 minutes.

In a large pot, place the watercress slurry, broth, and water over medium/high heat. Strain the potatoes and add to the liquid, then add in the sauteed vegetables. When the cashews have softened, add them (with the water) to the soup mixture.

Using an immersion blender, blend all ingredients until smooth.

Add one package of onion soup mix to the soup and stir well. Reduce heat to low and simmer for 10 minutes. Serve.

Note: To make watercress slurry, place one cup chopped watercress in a food processor. Slowly add water until the watercress is just submerged. Process until smooth.

Wild Edibles in Recipe: Watercress

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Soups