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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (3)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2017
Seriously Martha? Mugwort tastes terrible! It was used in medieval times before the introduction of hops as a bittering agent -- and no surprise that. A relative of Wormwood, a bitter herb of -- literally -- biblical proportions. Have you really tried this soup? What on earth would you eat it with?
Rating: Unrated
04/04/2013
slm sayfanizi gordum inceledim gida sektoru ilglili arastimam gelistirmem var size sayfam acik slm
Rating: Unrated
04/04/2013
slm sayfanizi gordum inceledim gida sektoru ilglili arastimam gelistirmem var size sayfam acik slm
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