During spring and early summer I cook this kind of soup with Sorrel and Nettle, which are very popular in Eastern Europe. Sorrel has a natural sourness and Nettle a ton of vitamins. Blanched, nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes any dish visually stunning. Be sure to wear gloves when removing the nettle leaves from the stems. You will need a fair bit of sorrel to make this recipe, as it cooks down into a puree very fast. The delicious spring onions and marinated mushroom relish you can serve also with grilled fish, chicken or steak.

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