Creamy Burdock Soup
Ceamy soup made with foraged burdock leaves.
Servings: 4 people
- 2 Tbsp butter
- 3 or 4 sliced mushrooms
- 1 cup sliced ramps or green onions
- 4 Tbs flour
- 3 cups whole milk
- 1 cup burdock leaves, chopped, cooked and drained
- garlic salt and pepper to taste
Prepare burdock leaves and set aside.
Melt butter in medium sauce pan on medium heat.
Add sliced mushrooms and ramps to butter, sautee until browned.
Add flour to sauteed vegetables and stir well.
Slowly add milk to pan and stir to combine with flour and vegetables.
When milk is thoroughly combined with flour mixture, turn the burner up to medium high heat.
Add cooked burdock leaves to pan and combine well.
Cook and stir constantly, bring soup to a low boil.
Cook at a slow boil for 3 to 5 minutes until thickened.
Remove from heat and allow to cool for 5 minutes. Ladel soup into bowls and garnish with chopped ramps or green onion, if desired.
Makes approximately 4 cups of soup.
For milder flavored soup, cook burdock leaves in 2 changes of water to prepare for this recipe.
Use morel mushrooms or other foraged mushrooms if you have them.
Wild ramps may be replaced with leeks or green onions.