Hearty mushroom, sweet potato, and bean soup from The Sioux Chef's Indigenous Kitchen (page 73) by Sean Sherman and Beth Dooley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • L.Nightshade on June 13, 2018

    I made several substitutions, assuming some the spirit of these recipes is about using what’s available locally. No cedar around, I debated about using some new fir growth, but I thought fir might be too strong for this, so I cooked the beans with a bit of rosemary instead. My corn broth was a bit shy, so I added some chicken stock. The only mushrooms available in the store (didn’t find any growing in the yard) were standard button mushrooms and portobellos. So I used portobello and some rehydrated chanterelles (I don’t recommend this). I also threw in the liquid left from soaking the chanterelles. Probably my biggest detour, was using spring onions and garlic scapes, as there are no wild onions or ramps around here. This is a decent soup, and a hearty vegan one. It didn’t wow us, however. Perhaps I could have been more generous when adding the salt and sumac? I’ll have to find a cedar tree and try making the beans again.

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