Browsing through my papers last night I came across this yummy recipe of cabbage soup. A slightly different version of it was my childhood ever favorite. We used to make it with freshly picked mushrooms that my father and I would find in the forest. Every summer he and I would go into the forest that surrounds the village where my grandmother lives and where my brothers and I used to spend our summer breaks every year. I remember those early mornings, when the sun would just start to slowly climb up in the sky, we would grab our baskets and walk, and walk, and walk through the endless pastures before we enter the woods. And then the joy of finding a barely visible mushroom under a tree! And usually if you find one, there will be some more just around it, in the grass somewhere. My Dad when I was little would find one and walk away and then tell me “why don’t you look under that tree, it looks like it could have some mushrooms around there”… Oh I was so happy! We’d spend good 5-6 hours before we would head back home. And my grandma will make a mushroom soup, I still remember that smell, it was so yummy!

2 lbs of cabbage

2 med. Onions

1 large Bay leaf

Parsley (root or 3-4 stems)

Black peppers (whole, not crushed)

1 lb of mushrooms

1 tblsp flour

Oil

Dill, Spring onion (all optional)

Sauté diced cabbage and onions, bay leaf, parsley and black pepper. Boil finely diced mushrooms, pull them out of bullion and fry slightly in a separate skillet. When cabbage will get soft but still crunchy, brown flower on a skillet and add to the mixture. Mix well and pour into bullion, add fresh dill and spring onion to taste. Soup should simmer on low heat for a long time but should not be boiled. Enjoy!!!