Leftovers-n-Nettles Soup

Recipe by Colleen K., of Corvallis

MONEY SAVED:  Maybe $3? This kind of soup if takeout will cost you at least $4.

I like foraging and picking nettles in the early spring. They are very good for you! I always have some on hand in cubes in my freezer. You have to steam them lightly first.

For this “recipe” I just rummaged around in my fridge and threw it all into a bowl and then heated it up. It’s great for using up whatever miscellaneous veggies you have already in the fridge. (By the way, I used to play in a band called The Nettles!)

RECIPE (leftover ingredients clearly identified):

•  1 1/2 cup or thereabouts CHICKEN BROTH left over from cooking a chicken
  (skim off fat)
•  1/2 cup fresh or 2 cubes frozen NETTLES
  (I had previously steamed, transferred to ice cube trays then frozen)
• 1-2 cloves garlic, minced
•  1/2 cup or so CABBAGE, chopped (Don’t overcook the cabbage, it should be slightly crisp
•  2-4 MUSHROOMS (I like Morels since they are available wild this time of year, but the size-amount varies depending on variety or what you have on hand)
•  1 cup or so combination of OTHER VEGGIES you may have on hand. If your veggies are uncooked, then first lightly steam or sautee them before adding to the broth.
• 2 TSP Korean GoJu Jong or Sriracha or Cholula or YOUR CHOICE SPICY SAUCE
• SOY SAUCE to taste

Combine ingredients in a bowl, heat in microwave or on stovetop and ENJOY!