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Shitake and Greens Soup

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:

Olive Oil

1 cup brown rice and quinoa mixture, from Aldi

2 Shiitake Mushrooms

1 Onion

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.

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