Dandelion Soup

Ingredients

6 cups chicken stock (see Chicken Stock recipe)

4 cups washed dandelion leaves (from young plants), whole

4 small potatoes, peeled and cubed

2 carrots, sliced in rounds

1 stalk celery, cut into pieces

4 leeks (white part only), sliced

1 cup fresh mushrooms, sliced

1/2 cup heavy cream

1/2 cup sour cream

4 tablespoons butter

salt & pepper to taste

1. In a Dutch oven, bring chicken stock to a boil.   Add dandelion leaves. Cover and simmer for approx 30 minutes. Remove from heat, cool and strain.  Discard solids.

2. Return stock to rinsed Dutch oven and simmer until boiling.  Add potatoes, carrots, celery and leeks. Reduce heat and simmer for approx one hour. 

3. In a separate bowl, combine heavy cream and sour cream.  Stir until smooth.  Set aside. 

4. Add mushrooms to Dutch oven and simmer for 10 minutes.   Add cream mixture and stir until smooth.  Add butter and stir until butter is melted and the soup is hot.

5. Add salt to taste, and garnish with fresh ground black pepper.

Serves approx 6