Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

• Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.

• Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.

• Stems: Its stems are often reddish and succulent, adding to its distinctive look.

• Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Indulge in the luxurious richness of this velvety concoction, in which the earthy flavors of mushrooms meld with the tangy brightness of sourgrass.

This comforting soup is a symphony of textures and tastes, with tender mushrooms simmered to perfection in a savory broth and enriched with cream for a luscious finish. The addition of sourgrass adds a refreshing twist, elevating the soup to new heights of flavor and complexity.

Enjoyed as a decadent appetizer or a satisfying main course, this soup captivates the senses with every spoonful.

Ingredients

• 2 tablespoons unsalted butter

• 1 onion, diced

• 2 cloves garlic, minced

• 1 lb (450g) mushrooms, sliced

• 4 cups vegetable or chicken broth

• 1 cup chopped sourgrass leaves

• 1/2 cup heavy cream

• Salt and pepper to taste

• Fresh thyme leaves for garnish (optional)

Instructions

1. In a large pot, melt the butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

2. Add minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.

3. Add sliced mushrooms to the pot and cook until they release their juices and begin to brown about 8-10 minutes.

4. Pour in vegetable or chicken broth and chopped sourgrass leaves. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

5. Using an immersion blender or regular blender, blend the soup until smooth and creamy.

6. Stir in heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes, until heated through.

7. Taste and adjust seasoning if necessary.

8. Ladle the soup into bowls and garnish with fresh thyme leaves, if desired.

9. Serve hot.

   Notes:

   For added richness, substitute half of the broth with dry white wine.

   Feel free to adjust the consistency of the soup by adding more broth or cream.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!