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Creamy Burdock Soup

Ceamy soup made with foraged burdock leaves.
Cook Time50 mins
Course: Soup
Cuisine: Foraged
Keyword: Burdock
Servings: 4 people
Author: Lisa Lombardo


  • 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.