The day before yesterday I noticed two mushrooms on my Shiitake log, something I purchased a few years ago. Shiitake is used for boosting the immune system, lowering blood cholesterol levels and blood pressure, and as an anti-aging agent. I just had to make something with these, and pronto! But I wanted whatever it was to be pretty uncomplicated.
Having just spotted some chickweed growing under my Hablitzia Tamnoids, it was obvious that I should combine these with the mushrooms and some things on my shelf into a soup:
1 cup brown rice and quinoa mixture, from Aldi
2 Shiitake Mushrooms
4 cloves garlic
1 “box” chicken stock
1 can chick peas
A big handful of Good King Henry, Hablitzia Tamnoids, Virginia Waterleaf, and Chickweed, washed.
Wilt onion in oil, add garlic and sizzle. Add mushrooms, and cook down, about 5 minutes. Add stock, chick peas, and cooked brown rice and quinoa mixture. Bring to boil then simmer 5 minutes or so. Add greens and wilt.