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1
Place half the chicken broth and the lettuce in your blender, and blend on low till incorporated.
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2
Add the argula, spinach, and remaining broth, and blend.
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3
For a true forager's soup, use wild greens such as the peppery Shepherds purse, wild mustard greens, or wild radish greens instead of the watercress/arugula, vitamin-rich amaranth instead of spinach, or sorrel for a more lemony flavor (you might then want to skip the added lemon juice).
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4
Swiss chard or dandelion greens can also be used if you like bitter flavors, though you may want to boil them first to remove some of the bitterness.
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5
Purslane (besides being incredibly rich in omega-3s) will make for a thicker, more glutinous texture, and will also add a mild, lemony tang.
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6
Add the fresh and dried mushrooms, including the liquid in which the porcini mushrooms (aka ceps or boletus) were soaked, and blend.
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7
If you have fresh wild mushrooms or other types of dried mushrooms, feel free to use those instead.
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8
Fresh chanterelles are a great addition, but be aware that dried, they will add a bitter flavor.
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9
Add herbs, spices and seasonings to taste, as well as the olive oil, and blend.
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10
If you don't like dill or coriander, they can be replaced with parsley or cilantro.
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11
A touch of cumin is also a nice addition, if you prefer an earthier flavor.
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12
Serve chilled, with about three tablespoons of Greek yogurt stirred into each bowl.
