Mugwort Soup
by Eddy Leroux, adapted from Foraged Flavor. Featured on marthastewart.com and Sara Moulton
Ingredients
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)
Tabasco
Coarse salt and freshly ground pepper
Steps
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.
