MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slippery Jack-Cabbage Soup
 Categories: Mushrooms, Beans, Greens, Herbs, Vegetables
      Yield: 4 servings
 
      6 c  Water
      1 c  Great Northern bean;s soaked
           - overnight in water
    1/4 c  (ea) carrot, onion, & celery
           - chopped & whizzed in a food
           - processor until very fine
           - and uniform
    1/3 c  Cracked wheat, barley,
           - polenta or traditional
           - Russian Kasha-buckwheat
           - groats
      4 c  Fresh slippery jack mushroom
           - caps peeled, sliced in half
           - then sliced in 1/2" slices,
           - stems sliced in 1/2" coins
      4 c  Savoy or green cabbage diced
           - in 1/2" squares
           Salt & pepper
      1    Fresh or dried bay leaf
    1/4 c  Sour cream
    1/4 c  Vodka (optional)
           Black pepper & fresh green
           - onions; garnish

  Soak the beans in water overnight.

  Begin by cooking the slippery jacks in a couple
  tablespoons of flavorless oil such as grapeseed or
  canola in a small pasta or stock pot. A 4 qt pot will
  have plenty of room.

  Cook the slippery jacks in the oil until they give up
  their water and it evaporates and begins to color on the
  bottom of the pan. When the water has evaporated, season
  the mushrooms with 1/4 teaspoon or so of salt.

  Cook the mushrooms for a moment more and then add the
  pureed carrot, onion and celery and cook until the
  vegetable puree has released it's water and the pan is
  nearly dry.

  Next add the cabbage, 5 cups of water, the bay leaf,
  beans and the cracked wheat to the pot. Bring the
  mixture to a simmer, turn the heat to low, cover and
  cook for 45 minutes or until the cracked wheat and beans
  are cooked and soft. Season the soup to taste with salt
  and reserve.

  While the soup is simmering, put the vodka (if using in
  a small sauce pan and Ignite with a lighter or match,
  then turn the heat off. When the flames die out the
  alcohol has evaporated and the vodka is ready to add to
  your sour cream, you should be left with a tablespoon
  or so.

  Mix the remaining vodka into the sour cream and season
  with a pinch of salt. Set the vodka sour cream aside
  until ready to plate. Double check the seasoning of the
  soup again, and adjust as needed.

  When you wish to serve the soup, ladle equal portions of
  the soup into small, warmed bowls, top with a dollop of
  sour cream, sliced green onions, fresh grinds of black
  pepper and serve.

  RECIPE FROM: https://foragerchef.com

  Uncle Dirty Dave's Archives

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