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balkanradfem · 1 year

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All foraged soup

So, I discovered a had a bag of frozen mushrooms in the freezer, that I had previously forgotten about, and this was a welcome discovery, as I was craving a nice mushroom soup. However, to make a good mushroom soup, I'd need some onions, and generally at this time of year, I have none. This is not because I am just so bad at growing onions; it's because I don't have the space or the bulbs. I am currently trying to trick an onion into going into seed in my garden, so that I may have onion seeds the next year. But, as of right now, I do not have onions, and this is something I usually remedy by using an infusion of chives as an onion replacement! But, not even chives are currently growing because there's so few hours of the sun in the day, they cannot be bothered to grow with this scarce amount of light.

So I remembered, there's another option! Wild onions. And, should I find wild onions out there, this would be a certified 100% foraged soup, as onions and mushrooms would come from out in the wild, collected by foraging.

I had to make an elaborate plan of cycling thu the city to get to an access point to the place with wild onions, I currently just know one spot where they grow! But I made it, and was sniffing around the grass, trying to find some blue-colored clusters. Wild onions can be difficult to spot, as they look very similar to the grass; their color is slightly more blue, they're thinner and they don't have blades like grass does, their greenery grows into elongated tubes instead. Here's some I found!

Even as they look almost like grass, they smell like onions once you pick them. There are a few similar plants that do NOT smell like onions, those are fakes! True onions smell deliciously like onions. I made sure to only harvest the green parts, because this way, I can come back in a week and collect from the same plants again, onions are great at re-growing from the bulb!

First thing I'm doing with these wild onion greens is washing them, which is convenient if you do it in a big frisbee, and then I'm cutting them in half and flipping the halves on the same side, to make it easier to cut into smaller pieces. When I'm done cutting, I put them in a jar!

This is because I'm not actually going to eat the onions, I'm just making an infusion, or a broth really, that's using the onions as a base. Their texture would not be ideal in a soup, unless for a little garnish on top (which I didn't think of at the time, so what I want is just to have them in a jar, pour hot boiling water all the way to the top, then close them up. Then I wrap this closed jar in a cloth, then wrap a few towels around it, so the heat could not escape, this way the hot jar will not cool down! At this point I also realized my frozen mushrooms are not thawing fast enough, so I put the bag into a container with hot water, to make the process faster.

At this point I'm leaving this all in the kitchen for one hour, so the onion broth gets the correct flavour, and the mushrooms get properly thawed.

*an hour later*

Here's how the onion broth looks like, taken out of the wrapping! It's nice and yellow. I'm going to strain the liquid I want to use, and I'm actually leaving some for another day; I don't need a ton of broth for this soup because it's supposed to be a creamy soup, so I don't want to make it too thin. The broth can stay in the fridge for 2 days, or it can be frozen for future use.

Now, to make the soup.

What I want to do first is to sautee some mushrooms on the oil, then make a roux. I wanted to put all of the mushrooms on the oil, but they were releasing a lot of liquid, and I didn't want them affecting the roux, so I just put a few, to intensify the mushroom flavour of the soup. I also added salt here! So after all of the mushrooms started smelling great, I added some flour on top, to absorb all of the oil, and stirred it until it started getting a bit more color. It's important while doing this, to have a glass with a bit of cold water in it! Putting a glass of water next to the pot was the first thing I did.

It's necessary to stir at all times because the flour burns easily, and before it starts looking bad (which is like, a minute in), I need to pour a glass of cold water on it, and stir. This will quickly make a paste! And this paste is a foundation for all thick and creamy soups.

After the paste has been established, I'm adding all of the rest of the mushrooms, and pouring all of the onion broth in. Then the soup is stirred until it's all the same thickness, and let to boil until it's really bubbly and rising up in the pot! I realized that the creamy soups only turn out okay if I let it bubble all the way up, this insures that the oil, flour and the water are properly mixed, and won't start turning back into separate mixtures.

This is basically all of the work. After it bubbles up, I'm closing the pot with a lid (or a plate, I don't have a lid), wrapping it up in the same cloth, towels and blanket as I did the onion jar, and I'm letting it sit there for 15-20 more minutes, and it can keep cooking in there, without me paying any attention to it. Otherwise you could just cook it on low heat for a bit longer, but it would take stirring and making sure it doesn't burn at the bottom and who's got that kind of patience.

After 15 minutes, I'm taking the pot out, and the last step will just be to blend it, since I have a blender and I can be fancy about it. The mushrooms taste mixes very well with flour and onion, really most of things do.

And here it is! All foraged (except for oil, flour and salt) mushroom soup! It was really good. Tasted like it had a real onion inside, even though I cheated.

#mushroom soup #roux #cooking recipe #cooking from scratch #forage soup #eating from the nature #onion alternative #wild onion foraging #soup #simple soup #soup from scratch #onion infusion #onion broth

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bekkathyst · 3 months

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Happy Spring Equinox! 💞🌸

Here’s a soup 😊

#original #recipe #foraging #food #food cw #soup #wild garlic #Bärlauch #brennnessel #stinging nettle

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beebleees · 3 months

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- 🦗 🦪 🦗 - - 🦪 🦗 🦪 - - 🦗 🦪 🦗 -

Most up to date drawing of Faas

Updated Faas Stimboard! The fur one is definitely my favorite- it’s just very nice to look at-

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sidewalkchemistry · 1 year

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@/themedicinecircle on Instagram: Lemony Lentil Soup w/Parsley & Greens (Vegan, Recipe under the cut)

Simple Swaps: substitute 3 tablespoons lemon juice for the preserved lemon, and add at the end of cooking, once the heat is off. Spinach for the nettles or dock leaves.

Serves 4-6 Ingredients:

1 medium yellow onion, chopped 3 cloves of garlic, diced or mashed 1 1/2 cups brown or green lentils, dry 2 tablespoons olive oil 2 tablespoons preserved lemon, chopped fine 1-2 tablespoons lemon juice 1 1/2 tablespoons turmeric powder 2 bay leaves 1 cup finely chopped parsley 3 cups nettles, dock or spinach, chopped 1 1/2 teaspoons sea salt, more to taste 5 1/2 cups water or broth Black pepper to taste

Method: 1. Chop the onion and garlic and let the garlic sit on the cutting board exposed to oxygen for 10 minutes to increase the beneficial compound allicin. 2. Heat the olive oil in a large heavy-bottomed pan on the stovetop. Add onion and sauté until the onion is glassy. Stir as needed to prevent sticking and then add the garlic and continue to cook for another 2-3 minutes. 3. Add the dry lentils and water and bring to a simmer. Cover with a heavy lid and simmer for about 20 minutes or until the lentils are softened. 4. Add the parsley, turmeric, salt, and preserved lemon 5. Cook for 5 minutes more. 6. Add the greens you love, and stir in until it melts-about 3-5 minutes. 7. Turn off the heat and serve w/cornbread & topped with yogurt, thin slices of fresh radish, ferments, & a sprinkling of smoked paprika.

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wolftheghost · 3 months

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foraged cow parsley soup!!!

disclaimer: please do not attempt to make this if you are not absolutely certain in your wild plant identification skills, cow parsley is very similar to a very poisonous plant (hemlock)

not quite done yet but its my first foraged meal and i will update on it later

also the pure unadulterated stench of parsley that wafts from this as it cooks is insane

#foraging #forager #forage #foraged food #main blog #cooking #soup #soup posting #forage posting

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samtheviking · 4 months

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I found a good cluster of wild enoki mushrooms yesterday while I was traveling. Brought them home, cleaned them up, used the copious stems to make a really good mushroom stock with salt, long pepper, a bay leaf from a California Laurel I also found yesterday, rosemary, and thyme.

Then I fried up the mushrooms with a little fresh garlic, ginger, and a dab of oyster sauce. I cooked some sweet potato glass noodles in the stock, then combined everything.

I can't even describe the resulting soup except... Damn good.

Just wish I had someone to share it with so I wouldn't be the only one who gets to experience this. 😁

#my stuff #mushrooms #mushroom foraging #wild enoki mushrooms #home cooking #recipes #my creations #mushroom soup #northern california

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foragerskitchen · 3 months

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Cleavers (Galium aparine) Soup

#foraged recipes #foraged food #spring recipes #invasivore #soups #cleavers #Galium aparine

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luckquartzed · 5 days

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Let Aventurine cook for your muse.

#He’s actually a really good cook WHEN he knows the kitchen he’s working with.#It takes him a while to get the hang of modern kitchens using Synthesizer tech and all that.#He did not know how to use a microwave or electric oven for like the first 21 years of his life.#But put him in front of a fire burning stove or a barbecue or anything like that and he’s GOOD.#He also knows how to make things like soup / tea / syrups from scratch.#Literally as in he’ll go out and forage those ingredients himself.#He’s from a world that was 90% desert they learned how to utilize EVERYTHING.#♣️ — GOTTA KNOW WHEN TO FOLD THEM { OOC }

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brightgnosis · 5 days

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It took me 6 hours to fall asleep last night and by the time I finally did, I felt like I'd gone utterly insane finally. Then the whole night all I had were nightmares. And my body still didn't let me sleep past 8 am, even with my husband turning my alarm off to help me sleep in 😭

He drug me out to go get Doughnuts, Coffee, and frozen Peas this morning. Then took me to the Duck Ponds to try and feed the ducks. But when we got there, someone was already feeding them white bread, and a couple kids were being menaces to them. So they never came up to us, with the healthier food.

I did find a whole bunch of flowering plants, though. Including Poppy Mallow, Cranesbill, Black Medic, some kind of Salsify, Yarrow, some kind of Bindweed, two Thistles to identify, Wood Sorrel, Vetch, and English Plantain; needless to say the Forager's Charm I made works really well, apparently. Especially since we were left completely alone almost as soon as we got there, so I could've picked to my heart's content without being judged- which is a very unexpected but incredibly appreciated bonus of the Charm.

After that, though, we went to the annual Herb Festival. I wound up getting a little Hummingbird wind catcher for the garden, a little succulent in a Tea Cup (I only wanted the Tea Cup honestly, but they were using it as a pot, so 🙄), and a really pretty paint-it-yourself pot for the garden; the latter, I really wanted to paint while I was there. Unfortunately my Husband didn't want to wait 30 minutes to an hour for me to do so. So we paid full price to take just the pot. I felt so bad. I tried getting a card, or an Instagram, or something, so I could show them once I was done painting it at home, but they didn't have any information on them. I'm going to try and see if I can get ahold of the vendor list and narrow down who it could be. But we'll see.

I almost snagged a Greek Oregano and a Bicolor Sage, too. But I decided against it in the end because they were $7 each. And if I had then my Husband wouldn't've been able to get the Roasted Pecans he wound up finding- and I'm really happy he was able to; it's one of his favorite memories from the Bluegrass Festival from when he was a child, and I've always heard him talk about it, and this is the first time we've ever come across a roasted nut stand that had Pecans since we've been together. I'm so glad he was able to get some.

Bonus: I found a scarlet Passionflower growing at the Botanical Garden while we were there. After looking it up after we finally got home, I think I've narrowed it down to Passiflora Vitifolia, or Perfumed Passionflower. It was absolutely stunning. I've never seen anything like it before.

While we were there I also stopped by the Master Gardener booth to say hello. S was there, who is one of the ones I love; she always works the Herb Festival. I filled her in a little bit on what's been going on, and she'll disseminate it. I'm going to try and force myself to go to the next meeting on the 6th, the day after my birthday. We'll see if I can manage to actually do it, though.

I don't feel great, but emotionally I'm doing slightly better than yesterday. Bit hard not to when you're forced out of your own head and into "trying not to collide with hundreds of people while walking on a very narrow path", however.

#Personal #2024 #Master Gardening #Gardening #Daily Life #Great Plains Foraging #Prairie Magic & Medicine #Alphabet Soup #Depression

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melancholicvvitch · 2 years

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Mushroom

Soup

#wild mushrooms #mushroom hunting #mushrooms #soup #mushroom #mushroom soup #homemade soup #cream of mushroom #foraging #sick #forestcore #cottagecore #naturecore #nature #crowcore #forest witch #cooking

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aisling-saoirse · 1 year

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Wild Leek - Allium Tricoccum

Spring in American forests brings a lot of strange spring ephemerals, ramps are one of those early sprouting understory plants. Ramps are a species of wild garlic, growing from bulbs in dense clusters. Leaves are light green with purplish tints on the lower stem. Typically the presence of ramps (in America) determine whether a forest has seen little disturbance in the past century, older forests are the only location to really find a decent population. I specify a difference in the American species since A. ursinum the European species is known for taking over forests in England and Scandinavia.

As seen in the image above, ramps grow rather densely in large numbers, but A. tricoccum is very sensitive to disturbance. If you do forage ramps, do not harvest the bulb and only take one leaf per plant (and please try to use invasive garlic mustard as a more plentiful substitute which is visible in this image). If you're interested in propagating this species know that the leaves and the flowers are not present at the same time, you'll have to memorize a location and spread any seeds in alluvial moist gentle slopes (areas in forests that water will flow over but not remain). Flowers have long stalked umbels (semi-circular in form) with white flowers, similar to garden alliums.

Making Ramp Pesto:

I promised a recipe and now here it is. I learned this when harvesting the European ramps in risskov when I lived in denmark. Basically you'll need a food processor and olive oil.

1 Bunch of Ramp Leaves (you don't need a lot)

1/4 cup of olive oil

One quarter slice worth of lemon juice

3/4 cup of walnuts (foragers can use hickory if you saved some from before winter)

1/4 cup of grated Parmesan

Salt and pepper

Grind it up and you're ready for some strong pesto for some pasta. Feel free to use more walnuts and olive oil as necessary, ramps are very strong and more will not really affect the flavor.

#nature #new jersey #ramps #wild leek #american native plants #foragers #reciprocal relationship #people typically like to make soup out of them #please remember this is a staple spring food source to indigenous nations and overhearvesting them is destroying their access to these

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morethansalad · 2 years

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Kanuchi (Vegan Cherokee Pureed Nut Soup)

#vegan #soups #american cuisine #native american cuisine #hickory nuts #hickory #wild foods #maple syrup #hominy #sweet potatoes #if you do decide on making any of today's recipes be sure you forage/source sustainably or not at all #Also be 150% sure in your identifications 💕

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secretceremonials · 1 year

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i just made wild garlic soup from garlic i had foraged from the woods near my house. it was really nice and i’ve never felt more like a forest witch

#the recipe came from my mind so im pretty surprised that it worked #wild garlic #foraging #soup #cooking #wild garlic soup #ramsons

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levinletlive · 2 years

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My Recipe Book: Wild Mushroom Chowder

Servings: 6-8

Serving size: 3 cups (meal), 1.5 cups (side)

Season: Autumn/Winter

Category: Soups and Stews, Comfort Food, Vegetarian Option

Method: Stovetop

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients:

Vegetables

8 oz. Portobello mushrooms, chopped

8 oz. White button mushrooms, chopped

8 oz. Baby bella mushrooms, chopped

6-8 oz. Oyster mushrooms, chopped

4 oz. Shiitake mushrooms, chopped

2 oz. King oyster mushrooms, chopped

0.5 oz. Chanterelle mushrooms, dried and crushed

2.5 lbs. Yukon gold potatoes, cubed

4 oz. Carrot, sliced or shredded

2 green onions stalks, snipped

Dairy

1/4 cup Unsalted Butter

8 oz. Cream cheese pkg, cubed

2 oz. Parmesan, shredded or grated

2 oz. Cheddar, shredded

Seasonings

1/4 cup Seasoned Salt

1 tbsp. Trader Joe's Umami Blend (optional)

4 tsp. Chicken Better-Than-Bouillon, or 4 tsp. Chicken Bouillon

5 cups Water

2 tsp. Cayenne Pepper

2 tsp. Smoked Paprika

2 tsp. Ground Black Pepper

2 tsp. Celery Salt

1 tsp. Powdered Lion's Mane Mushroom (optional)

1.5 oz. Chopped Bacon/Bacon Bits (optional)

Tools

8 qt. Stockpot with Lid

Non-Serrated Kitchen Knife

Cheese Grater

Stirring implement

Potato Masher

Ladle

Instructions

Place the butter in the bottom of the stockpot and rough-chop all of your mushrooms. Toss the mushrooms into the pot on top of the butter, then add the green onions, carrots, and all seasonings on top. Cover and simmer on low for about 5 minutes.

While your mushrooms are simmering, cube your potatoes. When the 5 minutes are up, dump the potatoes on top of the mushrooms and add the water. Stir the mixture so that the potatoes sink to the bottom and the mushrooms rise to the top. Cover and bring to a rolling boil.

When the water reaches a high bowl, reduce the heat to medium and keep covered for 20 minutes or until potatoes are softened.

While the vegetables and seasonings cook, cube your cream cheese and shred your parmesan and cheddar. Set them aside.

After the 20 minutes is up, remove the pot from heat and let contents stand uncovered for at least 5 minutes before adding the cheeses. The pot must cool somewhat or it will break the cream cheese and ruin your meal. There is no saving the meal if that happens. If the pot becomes too cool and you find the cheeses aren't blending, you can put it back on the burner covered on low to reheat it slowly.

With everything now in the pot, grab your potato masher and start smashing the potatoes and cream cheese cubes. When the potatoes are mashed and the soup thickens, use the masher and just stir the soup until the cream cheese is thoroughly blended.

Some notes:

I don't bother to peel the potatoes because the skins are nutritious and relatively thin on Yukon golds, but you're obviously welcome to do so if you prefer.

Wearing a mask when snipping the green onions will keep you from tearing up!

The soup keeps in the refrigerator for about a week and a half. Add 1/2 cup of milk when reheating.

This is my own recipe, which actually grew out of my potato soup recipe. It's one of my favorite meals when I feel sick and it makes a ton. Outside of chopping veggies, it's not very intensive either. You can easily halve the recipe as well.

When I started doing nature photography, I wanted to identify and learn about my subjects. I found edible plants and mushrooms fascinating because I'm a pretty adventurous eater, so I started looking for ways to implement the stuff I found. Mushrooms, in particular, have a lot of health benefits that scientists are just discovering and different varieties are entering the broader consumer market. Safeway only just began carrying shiitake, oysters, and chanterelles in the last couple of years. Private grow kits are also available for people who like to grow their own food.

Try this recipe with your own regional mushroom varieties and experiment with the seasonings a little.

Photo Gallery:

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wolftheghost · 9 days

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attention foragers

fat hen season is starting and it makes a mean soup!!

rough recipe below!

ingredients:

fat hen (idk the weight but 5 or 6 big-ish plants is what i used)

potatoes (3)

carrots (2)

onion (1)

some oil

1.2 litres of vegetable stock

you can add dandelions but add an extra carrot or two if you do to counterbalance the bitterness

instructions:

prepare the onion then cook it for about 5 mins

add diced potatoes and herbs then wait another 20 minutes for the potatoes to cook

add chopped carrots and stock (you can peel them but i didnt see the point so i didnt)

just cook until potato and carrot are soft then blend it all together and season!

will update when my soup is done :33

(obviously dont eat it if you're not 100% sure what it is or got it from the roadsidw. btw fat hen should taste like spinach when raw)

#main blog #forage #forager #foraged food #foraging #foragecore #forageblr #soup #soup recipe #soupblr

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kanafinwe-makalaure · 1 year

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I was trying to make a husband oc for one of my other ocs (yes my oc networks are getting too elaborate at this point) and he was supposed to be this extremely bland and boring guy she settles down with but as I started thinking about the “meet cute”, now he suddenly has this wild backstory and used to be super cool and within days has become my new blobo. I've written fic. I've painted him. I have a problem. YOU SHOULD'VE JUST STAYED BORING MY DUDE

#although a case could be made that now #he chooses every day to be bland and boring on purpose #is that not a purer form of it #orcs used to fear him worse than the sun #now he forages herbs and makes healthy soups for his wife and three children #and doesn't like too much spice #every morning he wakes up and chooses that life #go little tree man #be your blandest self <3

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