Dandelion Soup Recipe
I personally have never tried dandelion anything. I would probably enjoy them though because I think a lot of green vegetables taste like grass no matter how I prepare them. (I do eat vegetables anyway.) Dandelion greens would probably taste like most other vegetables to me. In many parts of our country people love them so I thought this recipe might be fun to give you.
After looking at my yard this week, which looks like it is 90% dandelions, I wish I could eat them because it would really save on my grocery bill for a couple of weeks. : ) For those of you who, unlike me, have perfect weed free yards and couldn’t find one dandelion in it even if you tried, you can substitute spinach for the greens.
P. S. The day after I wrote this my son in law called and said that, for a couple of weeks now, my youngest grandson has asked God every day in his prayers to make the flowers grow very tall. (Maybe he is going to have his mom’s green thumb.) That morning, after many days of heavy rain, my son in law went to gaze at their yard wondering, “How in the world will we get rid of all of the huge dandelions?”
At the same moment, my grandson, standing at his side looking at the same dandelions said, “See dad, God made the flowers grow really big like I asked.”
As I have said before, it is all in the way you look at things. :-) Even the weeds in our lives, when looked at in a different way or with child like faith, can be things of beauty.
1 pkg. (6.9 oz.) chicken flavored rice mix
3 cans (10-3/4 oz.) cream of chicken soup
5 cups water
2 cups chicken, cooked and cubed
4 cups dandelion greens, torn
Prepare rice mix according to directions. In a Dutch oven combine remaining ingredients, adding rice mix and heat through. Add dandelion greens and cook until tender, about 6-8 minutes.