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Shaggy Parasol & Nettle Soup
Created by AndrewM, Saturday, 31 January 2015


Smoky earthy fall and green goodness.

  • 2 T. extra virgin olive oil
  • 2 stalks celery, chopped
  • 1 small yellow onion, chopped
  • 2 t. sea salt
  • 2 large cloves garlic, minced
  • 1 t. fresh ground black pepper
  • 1 lb. Russett potato, peeled and chopped.
  • 10 C. chicken or vegetable stock
  • 1/2 lb. Stinging Nettles (top bud & 1-2 leaves)
  • 1/2 C. chopped sorrel
  • 1/4 C. chopped Italian parsley
  • Cooking spray
  • 1 lb. Shaggy Parasol caps
  1. Using heavy gloves and cooking tongs, wash the nettles in a sink of cold water. Remove and drain.
  2. Heat a large pot over medium heat, then add the oil.
  3. Saute the celery, onion and salt for 5 minutes or until the onions are translucent. Add the garlic and pepper, cook another 2 minutes.
  4. Add the stock and bring to a boil.
  5. Add the potato, nettles, sorrel and parsley.
  6. Bring back to a boil, lower to a simmer, and cook covered 10-15 minutes or until the potato is soft.
  7. Off the heat, use a stick blender to puree the soup until almost smooth.
  8. Return to lowest heat to keep warm.
  9. If large, slice the mushroom caps in half, then turn 90 degrees and slice into 1/2" strips. Just slice into strips for smaller caps.
  10. Heat a large non-stick skillet over medium high heat. Use a bit of cooking spray, then add the mushroom slices without crowding the pan. Sprinkle with a touch of salt and cook until the liquid is gone and the slices are a bit browned. Spray the tops, flip and cook until browned on the other side. You may need to do 2 batches. The goal is somewhat crispy but still meaty mushroom pieces.
  11. Serve the soup into bowls, and top with mushrooms.
Additional Tips

You can use frozen nettles from the spring, but frequently there's a fall flush of new nettles tips emerging before a freeze. These are stronger flavored (more nutritious?) and pair well with fall mushrooms. You can also use fresh nettles in the spring with morels.

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