unblended creamless wildmushroom soup with turkey meat balls, orzo, and organicgreens

INGREDIENTS
chicken stock
artichoke water/vinegar
garlic
one onion
salt
white pepper
turkey meat balls marinated in chives and onion powder
portabellos
dried wild mushrooms
orzo
chive
oregano
onion powder
basil
bay leaf
organic arugula or other bitter greens
parmagianno reggiano (optional)
truffle oil (optional)

put dried wildmushrooms in boiling water and let them soften

sautee onions, garlic, portabellos - add salt and white pepper and basil, oregano, and other italian seasonings

boil chicken stock add bay leaf...add artichoke water to the mix

add sauteed mixture (mushrooms onions) to pot once stock has boiled

add softened wild mushrooms and water used to soften it into the mixture

let boil for an hour

add orzo
role minced turkey into mini meat balls and drop in

let boil on medium for another half hour


add handful of organic greens when ready to serve - on top of soup
shave parmagianno reggianno on top (optional)
drizzed with tiny bit of truffle oil (optional)

artichoke jus

I usually save the vinegar that the artichokes are soaked in...

Today i used it with some chicken breast, garlic, and chives...delish!

I've also added it to my wildmushroom soup to make it less heavy for the summer.

Waste not want not.