Nhedzi Soup

Nhedzi mushrooms, valuable and nutritious, are a rich product directly from the motherland. They are the most common wild mushroom found throughout almost all provinces of Zimbabwe during the hot and rainy summer months. When in season, these wild mushrooms play an important role in the food security of Zimbabwean households and rural communities due to its rich and beneficial source of nutrients.

Not only are these wild mushrooms beneficial to people, they also play an important role in the environment. Through the formation of symbiotic relationships with trees, fungi contribute to the conservation of plant and fungal biodiversity in tropical locations. Due to the unique formation of these mushrooms, they are unable to be replicated or cultivated by humans. Having such a rich source of wild grown food eliminates the need for environmentally destructive farmland. Nhedzi mushrooms, a delicious gift from the motherland, brings people back to their traditional roots and reestablishes our relationship with nature.

Ingredients:

• 2 cups Nhedzi mushrooms – chopped

• 1 cup baby asparagus – chopped

• 1 cup thin green beans

• 1 clove garlic – crushed

• ½ cup fresh cream

• 2 tablespoons butter

• Olive oil

• Salt & pepper

Preparation:

1. Start by frying the Nhedzi, asparagus, and green beans in a pan with the butter, olive oil, and garlic

2. Once tender, reduce the heat and cook for an additional 2 minutes

3. After 2 minutes, slowly add the fresh cream and simmer for 5 minutes

4. Once slightly thickened, remove from the stove and flavor with salt & pepper

5. Serve over white rice or pasta, enjoy!