For her wild edible classes, Jeannie prepares a dish that is similar to a French onion soup, featuring fresh cattails shoots in a soup topped with cheese.
- 50 cattails, peeled to the tender white shoot and chopped into 1-inch lengths
- 1 pound mushrooms, thinly sliced
- 4 cups wild ramps, washed and coarsely chopped, including about half the green leaf
- 2 tablespoons olive oil
- 3 quarts beef bone broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Place cattails, mushrooms, and ramps in a large pot. Sauté in olive oil on high heat for about 5–6 minutes until vegetables begin to get tender. Add broth, Worcestershire sauce, and salt and pepper to taste. Bring to boil. Reduce heat and simmer for 10 minutes. Serve with shredded Swiss cheese and croutons.