Forest mushroom soup with pumpkin leave - eat like HMONG | Nceb txhai xyaw ntsi taub | yaamaixi

Heat olive oil and butter in a large pot over medium heat until melted.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in chopped forest mushrooms and cook until softened, about 8-10 minutes.

Add thyme, bay leaves, salt, and black pepper; cook for 2 minutes to release flavors.

Pour in vegetable broth and bring to a simmer; cook for 15 minutes.

Add pumpkin leaves and simmer until tender, about 5 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in heavy cream and lemon juice; heat gently without boiling.

Adjust seasoning with salt, black pepper, and nutmeg to taste.

Garnish with chopped parsley before serving.

Spice Level:

Dietary

Allergens