Cattail Soup Dutch Oven Style

Cattail Soup Dutch Oven Style

Discover the hidden culinary treasure of cattail soup with our Dutch Oven Style recipe – a delightful twist on a classic that will transport your taste buds to new heights.

Ingredients

1 cup young cattail shoots (lower segments)
1 medium onion
5 button mushrooms (or Agaricus campestris)
4 cups vegetable stock
1/2 cup pre-cooked rice
2 garlic cloves
2 tsp turmeric
1 tsp black pepper
salt to taste

Instructions

Finely chop the cattail shoots, onions, garlic cloves and mushrooms.

In an 8” or 10” Dutch Oven over medium low heat, sauté cattail shoots in a liberal amount of butter. Sauté about 10 to 15 minutes until they are softened. If needed, add in a little bit more butter, and then continue sautéing with the onions, garlic and mushrooms. Sauté until the onions are translucent, about 5 minutes.  Take out mixture and put in a bowl.

Add the vegetable stock into your 8” Dutch Oven.  Heat to boiling then reduce heat to low. Add in the sautéed vegetables and spices, stir well. Let simmer 20 minutes then add in the cooked rice. Simmer 5 minutes more, and then serve.

Cattail soup (made with cattail shoots) is delicious, easy to make, and is pleasing to the taste buds.

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Made with fresh, wild-harvested cattails for a unique, earthy flavor
• Cooked in a sturdy cast iron Dutch oven for rich, slow-simmered perfection
• Packed with essential vitamins, minerals, and antioxidants
• Hearty and satisfying, perfect for a comforting meal
• Easy to prepare with simple, wholesome ingredients