Chicken, Nettle & Maitake Soup
Description
Good, and good for you. The strong green flavor is well balanced by the smoky umami of the maitake.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
6-8
- 2 C. packed nettle tops
- 2 oz. dried maitake
- 2 T. olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 C. russet potato, peeled & cubed
- 2 chicken breasts, diced
- 4 C. chicken stock
- Salt & fresh ground pepper
Methods/steps
- Cook the nettle tops in a covered skillet with a little water for 1 minute. Let cool and chop, reserving any liquid.
- Soak the maitake in warm water until soft. Remove and squeeze dry reserving the liquid. Remove any tough woody parts and chop the rest.
- Sweat the carrot, celery and onion in a large pot with the oil and a little salt for 3-4 minutes. Add the garlic and cook another 2 minutes.
- Add the nettles, maitake and their liquids, potato, chicken, broth, salt and pepper to the pot. Add water if needed to just cover.
- Bring to a simmer, cover and cook ~15 minutes or until potatoes are tender. Adjust seasonings.
Additional Tips
Serve with ale, crusty bread and cheese.
Reviews
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