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.