Mugwort (Artemisia vulgaris) is one of about 300 species in the Artemisia genus. It's what you want for this soup; the others may be too bitter. Watercress will also work; although the soup won't taste the same, it will still be delicious. Excerpted from "Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes" by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud.
- Total Time:
- Servings: 6
- Yield: Makes 8 cups
- 3 tablespoons unsalted butter
- 1 medium onion or 3 small spring onions, thinly sliced (about 2 cups)
- 2 cloves garlic, minced
- 10 medium white mushrooms (about 7 ounces), sliced
- 1 large Yukon Gold or russet potato (about 14 ounces), peeled and cut into 2-inch pieces
- 6 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 4 ounces tender mugwort (Artemisia vulgaris) or watercress leaves (about 8 cups)
- Coarse salt and freshly ground pepper
Melt butter in a large pot over medium heat. Add onion and saute until softened, about 4 minutes. Add garlic and mushrooms; cook until softened, about 3 minutes. Add potato and broth; bring to a boil. Reduce heat. Simmer until potato is tender, about 20 minutes.
Add cream and mugwort, and simmer 10 minutes. Remove from heat and let cool slightly. Puree soup in batches in a blender until smooth. Return soup to pot. Add Tabasco to taste; season with salt and pepper.