Ingredients
- 1 1/2 cups acorn pieces, shelled and leached (see description -- acorns must be leached to get rid of toxins)
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 2 tablespoons butter or oil
- 1/4 cup mushrooms (wild mushrooms will be great to use with the acorns)
- 2 bay leaves
- 1/3 cup sherry or wine
- 4 cups chicken broth (or mushroom broth: https://www.recipezazz.com/recipe/mushroom-broth-39549)
- Salt
- 1/2 cup Greek yogurt (non fat)
- Parsley, garnish
How to Make
-
Step 1: In a large pot add the butter over medium heat and then add the carrot, celery and onion, sautéing until softened. Stir in mushrooms and acorns, stirring to combine.
-
Step 2: Stir in sherry or wine, bay leaves and stock and let the soup simmer for an hour, covered. Let soup cool then puree using an immersion blender. Add salt. Reheat soup, if needed.
-
Step 3: Remove from heat and stir in yogurt and top with the parsley.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.