Chicken, Nettle & Maitake Soup from wildmushroomrecipes.org
Good, and good for you. The strong green flavor is well balanced by the smoky umami of the maitake.
2 C. packed nettle tops
2 oz. dried maitake
2 T. olive oil
1 carrot, diced
1 stalk celery, diced
1 small onion, chopped
2 cloves garlic, minced
4 C. russet potato, peeled & cubed
2 chicken breasts, diced
4 C. chicken stock
Salt & fresh ground pepper
Cook the nettle tops in a covered skillet with a little water for 1 minute. Let cool and chop, reserving any liquid.
Soak the maitake in warm water until soft. Remove and squeeze dry reserving the liquid. Remove any tough woody
parts and chop the rest.
Sweat the carrot, celery and onion in a large pot with the oil and a little salt for 3-4 minutes. Add the garlic and cook
another 2 minutes.
Add the nettles, maitake and their liquids, potato, chicken, broth, salt and pepper to the pot. Add water if needed to
Bring to a simmer, cover and cook ~15 minutes or until potatoes are tender. Adjust seasonings.
Serve with ale, crusty bread and cheese.
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