Rose Hip, Pork, Morel Mushroom Soup

Written By Homyna Curiel

This soup is delicious, simple, and extremely satisfying.

I typically make it in a crock pot, but you can also simply place all these same ingredients into a large stock pot to simmer for an hour or two.

Ingredients:

Local purple and green cabbage (picked up from the Tanana Valley Farmers Market)

Wild local rose hips

Local morel mushrooms

Red beets

Local celery

Local swiss chard and kale

Garlic

Onion

Tomatoes

Pork Shoulder

Peppercorns

Salt

Cumin

I put all these ingredients into the crock pot, let it go overnight, and that’s it. Super delicious, healthy, affordable, and easy.

I’ll typically add some of our Dragon’s Blood Fire Cider to bowl as I serve it.

Homyna Curiel