Wild Mushroom and Oregon Grape Soup Recipe

This seasonal soup can only be made in spring, between March and April, when the Oregon Grape Plants have new leaves and flowers, and the morels are fruiting.

Wild Mushroom and Oregon Grape Soup:

Ingredients:

• Assorted wild morel mushrooms, cleaned and sliced

• Young Oregon grape leaves and flowers, washed and chopped

• 1 Onion, chopped

• 5 fresh Garlic cloves, minced

• 4 cups Vegetable or mushroom broth

• Olive oil or butter

• Salt and pepper to taste

• Fresh thyme leaves

Instructions:

1. In a pot, sauté chopped onion in olive oil or butter until translucent.

2. Add minced garlic and chopped Oregon grape leaves. Sauté for a few minutes.

3. Add sliced wild mushrooms and cook until they release their moisture and begin to brown.

4. Pour in enough vegetable or mushroom broth to cover the ingredients. Add fresh thyme leaves.

5. Simmer the soup for about 20-25 minutes to allow the flavors to meld.

6. Season the soup with salt and pepper to taste.

7. Serve the soup hot, garnished with a few thyme leaves.

These recipes showcase the rich flavors of Oregon's native plants and mushrooms, creating hearty and comforting soups that celebrate the region's natural bounty. Remember to forage or purchase wild ingredients responsibly and to confirm plant and mushroom identifications before use.