Mushroom & stinging nettle soup
Recipe Courtesy of Pat Patterson.
Gather young stinging nettles (Urtica dioica) when 6-12″ high in the spring or any fresh young tips. Use gloves. Gather Lepiota rachodes or other edible spring mushrooms. Rinse nettles and steam just until limp. Chop nettles and set aside. Clean and chop mushrooms and saute in butter. Be generous with the butter. Add milk or half and half or chicken broth in a large pan. Toss in chopped nettles. Add salt and pepper to taste. This can be served this way, but it is especially luscious when run through the blender and pureed. I often saute chopped onion with the mushrooms also.