Mugwort Soup Food

MUGWORT SOUP

Mugwort Soup image

Mugwort (Artemisia vulgaris) is one of about 300 species in the Artemisia genus. It's what you want for this soup; the others may be too bitter. Watercress will also work; although the soup won't taste the same, it will still be delicious. Excerpted from " Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes" by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud.

Provided by Martha Stewart

Categories Soup Recipes

Time 1h5m

Yield Makes 8 cups

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 medium onion or 3 small spring onions, thinly sliced (about 2 cups)
2 cloves garlic, minced
10 medium white mushrooms (about 7 ounces), sliced
1 large Yukon Gold or russet potato (about 14 ounces), peeled and cut into 2-inch pieces
6 cups low-sodium chicken or vegetable broth
1 cup heavy cream
4 ounces tender mugwort (Artemisia vulgaris) or watercress leaves (about 8 cups)
Tabasco
Coarse salt and freshly ground pepper

Steps:

Melt butter in a large pot over medium heat. Add onion and saute until softened, about 4 minutes. Add garlic and mushrooms; cook until softened, about 3 minutes. Add potato and broth; bring to a boil. Reduce heat. Simmer until potato is tender, about 20 minutes.
Add cream and mugwort, and simmer 10 minutes. Remove from heat and let cool slightly. Puree soup in batches in a blender until smooth. Return soup to pot. Add Tabasco to taste; season with salt and pepper.

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