Creamy Burdock Soup
Ceamy soup made with foraged burdock leaves.
Ingredients
- 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
Instructions
- 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.
Notes
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.