Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken or vegetable stock
  • 4 cups dandelion leaves from young plants (chopped)
  • 4 Small white potatoes (thinly sliced)
  • 2 carrots (thinly sliced)
  • 1 stalk celery (thinly sliced)
  • 1 leek (white parts only (1/4 inch slice))
  • 1 cup fresh mushrooms
  • 1/2 cup yogurt
  • 2 tablespoons butter (optional)
  • salt and pepper (to taste)

Instruction

  • In a large pot, bring stock to a boil, add dandelions and reduce to a simmer for 30 minutes. Strain the stock and return to the pot.
  • Add potatoes, carrots, celery and leeks and simmer for 30 minutes.
  • Add mushrooms and cook until soft, about 5-10 minutes. Add yogurt and butter and cook until soup is reheated, add salt and pepper to taste.