Mugwort & Mushroom Soup

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Recently I was chatting to one of my newsletter subscribers from across the pond, who pointed me to a video about a Chinese women who was foraging Mugwort (Artemisia vulgaris), she mentioned she used it in a mushroom soup recipe, and that was it. So I decided to try and make the soup, and this is the result. I have to say it turned out a treat.


  • 1 onion (chopped)
  • 1 handful of mugwort tops (chopped)
  • 3 garlic cloves (chopped)
  • 12oz flat mushrooms (chopped)
  • 500ml veg stock
  • yoghurt
  • glug of oil

Suggested Instructions

  1. Fry onion until soft, then add the garlic and fry for a further 2 minutes.
  2. Add chopped mushrooms and gently fry until soft.
  3. Add veg stock and mugwort and simmer for 10 minutes, then blend.
  4. Twirl in yoghurt and serve.

Serves: 2


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