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Ingredients
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 (¼ inch slice))
1
cup
fresh mushrooms
½
cup
yogurt
2
tablespoons
butter
(optional)
salt and pepper
(to taste)
Instructions
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.