Nettle & Wild Mushroom Soup

Imagine a fresh, bright morning - plants and daffodils lightly covered with dewdrops. Now imagine you are out in the fresh air foraging through the undergrowth looking for food for free that you can turn into a culinary creations.

In preparation for our new Foraging and Feasting session on 24th April we are sharing this tasty recipe. You are very likely to find fresh, tasty nettle leaves and you may find St George's mushrooms on the day - then you will be good to go on this one.

150g young nettle leaves

400g diced potatoes

120g sliced wild mushrooms

20g parsley butter (or just plain butter)

1 small onion, diced

4 cloves garlic, finely sliced

1 litre of vegetable stock or water

olive oil

salt & pepper

  1. Heat olive oil in a saucepan.  Add onions and sweat over a low heat until soft. Add garlic and stir round.
  2. Introduce mushrooms, potatoes and butter into the pan and combine thoroughly.
  3. Turn up the heat and deglaze the pan with a small amount of the stock.
  4. Add nettles and allow to wilt into the mixtoture and give it a good stir.
  5. Add stock and when it cmes to the boil, turn down the heat and allow to simmer for 30 mins.
  6. Season to taste.  Blend well with a stick blender until smooth.
  7. Serve with hot, toasted flatbreads.

Tip:  Sprinkle a little cinnamon on top of the soup before serving.  It adds a warm hint of sweetness.