Campers Bird Soup
Source of Recipe
Linda Leone-2010
Recipe Introduction
I made this soup with chicken because that was what I had at the time. You can of course use any bird such as pheasant or whatever you have caught.
List of Ingredients
4-6 C broth (or water)
1 chicken back, neck, both with the meat on, and carcass
2 small carrots (or a few wild carrots. Queen anns lace)
6 sheep sorrel leaves, chopped
1 C plantain, chopped
6 oxalis leaves
1/2 C dandelion leaves
1 silverweed leaf (if not found, leave it out)
1 large clove garlic (or wild garlic)
3 nasturtium flowers (or pepper)
1 C cooked rice (or riceroot, also called chocolate lily)
Seasalt to taste (or burn leaf of cow parsnip, sift and use)
Recipe
Simmer until the meat on the carcuss is tender enough to be easily handled. (if you are using additional meat, besides the carcus meat, cook the first and set the meat to be used to the side, in the cooler, and add at the last)Pick the meat from the bones( you should have 1 1/2 -2 C meat) Place it in the cooler. Strin the broth and return to heat. Cook carrots and all other ingredients except the garlic and rice. Cook until the greens are tender. Add garlic, chicken and rice. Reheat to desired temperature.
Add any of the meat from the bird that you care to give up for the soup.
Coltsfoot leaf can also be burned and used as a salt substitute.
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