A simple vegetable soup made from burdock flower stalks and traditional soup vegetables.
Keyword: Burdock, Chicken of the woods
4ozeach carrotsonion, celery (see note)
8ozPeeled burdock flower stalks
A couple dried or fresh bay leavesone or two
Kosher saltto taste
Fresh herbsto finish, like chives, parsley, or equivalent
4cupsreally good stockpreferably made from roasted meat scraps, enough to cover the ingredients.
4ozdiced chicken of the woods or other wild mushroomsoptional-- 1 cup chopped leftover meat from making stock or a combination can be used.
Dash of fresh lemon juiceto taste (optional)
3tablespoonsflavorless cooking oil
Cut the mirepoix or other soup vegetables into medium dice or similar-sized pieces.
Cut the burdock flower stalks into slightly larger pieces than the soup vegetables, then allow them to sit in acidulated (lemon) water until needed.
Sweat the vegetables in the oil (if you add mushrooms instead of meat, add them now and sweat) then add the stock and simmer until tender, about 20 minutes.
Add the meat if using and warm through, adjust the seasoning for salt, add the lemon juice and herbs, and serve.
Garnish with olive oil or your favorite aromatic oil.
Carrot, onion and celery are what we typically think of when we think of soup vegetables, but around the world different cultures use different things. For example, in Germany, a common soup base might include carrots celery root, and leeks, and so on and so forth. Feel free to experiment with what you like.