Foraging for a Hearty Winter Soup in January

This time around we revisit an old episode "Foraging for a wild edible winter soup" and attempt to forage a much more substantial winter meal that sticks to the bones!
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This video is for educational purposes only.

[@jabohabo3821]

For a soup thickener you could use the huge taproot under a cattail. Tastes like potatoe, when crushed with water it makes almost a glue like substance its almost pure starch.. Screen out the matter and dry the starch and grind it to powder. Lasts forever. If you do a small pack then you can just dry it and stash it

[@THNDERHDS]

But be careful about water quality

[@livvlovelaughh]

Or mallow if he finds any around him, anoda cristata

[@senatorjosephmccarthy2720]

The title information finally begins after

[@jabohabo3821]

@THNDERHDS absolutely! Simply boil the water first for at least a full minute of rolling boil!

[@Reece426]

This is so great! There was a cooking show on TV years ago, that the chefs had to go and forage their own herbs and vegetables, and hunt their own protein, using the traditional methods of the indigenous or local peoples. I loved it, and they canceled after just one season I believe. This is along that same vein. Great work!

[@belchen3237]

what show is it? i would love to watch it!

[@HimeGirl15]

Yes please! What show was it

[@Reece426]

@@HimeGirl15 I had to look it up. It was a BBC show called "No kitchen required" back in 2012. I was so sad when it ended!

[@Reece426]

@@belchen3237 it was called No Kitchen Required from 2012 😊

[@shandresampson1321]

yes and the other one is called Kings of the Wild

[@meghanbecker2731]

My favorite thing (other than the actual content of course) is the KZbin captions like it thinks the river is applauding and the blender is music it’s pretty amusing

[@loveyourselfplease6842]

In my head I imagined the bull thistle would be similar to artichoke because it looked very similar to an artichoke heart

[@huanbui6781]

Here is a little FYI: I don't know if you have this around the area you live, but their is a plant called "field penny-cress." I notice this plant in many mediterranean and middle eastern seasoning. It is a wild spice that taste almost like sweet garlic. you strip the seeds off, grind off the papery outside, and you get these little seeds that look like poppy seeds.

[@TheNorthwestForager]

Great tip, thank you!

[@1fanger888]

Nice job. In PA, we can`t get any wild stuff now, but, when the spring weeds start to grow, and all through summer and fall, I collect dock, violet, garlic mustard, dandelion, tall lettuce, chickweed and other greens and their flowers and dry them and store them in paper bags for making a vegetable side dish for supper and make powder with the rest. A tablespoon of powder sprinkled on sauteed potato and onion with a couple of eggs and cayenne pepper is great.

[@poopfartlord9695]

This is really good mate. I'm from Australia and as much as I love our environment, one thing I think we are missing (at least where I live) is bloody water. Rivers, creeks and lakes add so much interest to scenery and are so much more conducive to wildlife. Maybe it's because I'm tired of seeing the same old stuff but I really appreciate the natural beauty of where you are situated; that creek looks simply awesome.

[@joet81]

Something that I commonly use as a thickener is common mallow. It is a member of the okra family, so it can be used as a replacement for it as a thickener in gumbo or soups and stews! The whole plant is edible. It is usually around until fairly late in the season and comes up pretty early in my area as well. That mustard that you grabbed looks more like hedge mustard than it does field mustard.

[@TheNorthwestForager]

Thanks for tip 👍

[@bluelilly22222]

This is an awesome video....never knew these goodies exist, my mouth was watering.❤❤❤❤❤❤

[@amielvickroy1819]

This is a huge reward after a long day of foraging and processing ❤

[@swethaaero6125]

OMG you stole my heart when you fed those carrot tops to those tiny pets you have, so adorable. This is a beautiful, healthy and informative video, I wonder why you don't have more than a million views. I wish the traffic that goes to nonsensical videos all the time diverts here for good.

[@TheNorthwestForager]

Thanks you 😁 our guinea pigs are the best!

[@edenbercier7511]

@@TheNorthwestForager our?

[@TheNorthwestForager]

@@edenbercier7511 Mrs. northwest forager and myself

[@edenbercier7511]

@@TheNorthwestForager Aww... how sweet your both lucky to be living the dream life 💕

[@trackmarck]

This is the content I was looking for, so glad I found you. 💕

[@TheNorthwestForager]

I'm glad you stopped by 😀

[@opopopop6286]

tastes better than fast food junk food...and the nutrition level is beyond lightyears ahead as well :)

[@pster222]

Thank you for the video! I hope you continue to make content like this. I’d be interested in a tour of your homestead!

[@TheNorthwestForager]

Thanks for watching even despite the poor audio levels. Happy Foraging!

[@ambercardot7834]

Southern Oregon here, enjoyed this video.

[@user-bq3pj8bs9q]

Best wishes to you from Siberian forager!

[@thefourseasonsinsweden]

Wow,look delicious,thank you for sharing your knowledge❤

[@AdaptiveApeHybrid]

Ohoho black walnuts, I'm already sold. Where I am in western NY, one could easily forage literally hundreds of pounds. They are absolutely everywhere and most people here in yuppie vill can't be bothered. I still have a few from last fall. I got way more hickory nuts still but that's because I eat them less lol

[@TheNorthwestForager]

Blows my mind how much quality food just falls to the ground! I wish we had hickory here though

[@AdaptiveApeHybrid]

@@TheNorthwestForager ha,same! And then people complain that food prices are going up too! Also hickory is great, yeah. We have shagbark here in abundance but apparently we also get shellbarks. I've never seen one though. The nuts are ridiculously delicious but are rather tedious since they don't crack well and are rather small. I know black walnut gets the reputation of one of the worst nuts to crack but for me, it's definitely shagbark hickory! I personally just use a vice for the black and it works fine. They're big enough to where it doesn't feel tedious to me, since you get so much meat out of a single nut. The north is so much more abundant than most people think! Cheers from one side of the north to another fella! Great content, great work

[@TheNorthwestForager]

@@AdaptiveApeHybrid Thanks so much! Happy Foraging 😁

[@TheINFP_Diary]

quick tip for extra calcium you can dry out and grind up the eggshells (do not ever do this with bleached commercial eggs) Or composting them is fine too, great video

[@Elizabeth-st4xk]

I love this! I'd love to see one specific to February. Nice to see you're making videos again

[@dandelionk9603]

Great video! I did watch your previous soup video a while ago, and I really enjoyed this new and improved winter soup! I'm also in the PNW and always looking to learn more about the edible plants in this area. So I hope we get a new video soon :)

[@kuiperbeltdropout8791]

Hey man I really enjoyed the vid!! You should try making some queen annes lace preserves and some elderberry syrup! Oregon is one of the best places on earth for wild foraging. If you ever are in the LaGrande/Elgin area there's lots of camas fields which would be really cool to see a vid on also!

[@conniesrawsomekitchen]

easy to find with no snow lucky u

[@Saffirance]

That was fun. I'm glad it was filling. Looks like you have 2 days worth of left overs. Well done

[@pogcameroon5460]

Very pog!

[@vishalanthony1529]

Foraged food is the food for the soul ❤️

[@heidiedwards7819]

Interesting information. I’m on the east coast, but we have many (all?) same plants .. I’m just learning to identify wild edibles

[@jayhawthorne4787]

This is TV level work man.. loving it so much

[@TheNorthwestForager]

Much appreciated!

[@consideringorthodoxy5495]

That was a great looking soup

[@4dultw1thj0b]

Ohh I love how that oyster mushroom cooked, it looks almost like brisket!

[@freed8mcchaser]

Beautiful!

[@macyraeleonard2601]

I loved this video! It was so relaxing

[@ehrendamitz2555]

Thanks Mate!

[@almerezzz8541]

Very relaxing video love it

[@scootertoutdoors9890]

Nice work, definitely inspiring!

[@katiegoin721]

Thank you for making another video ! I enjoy them so keep it up ! 😊

[@milanetc4865]

Love your channel. Wow. Go you! So inspiring.

[@oranyeoranye7141]

Ohhh so relaxing❤❤🌹

[@analousundo5843]

That looks delicious 😋🤤

[@pamelasternin4349]

Great video! Loving the audio of the cutting/snipping and the general sounds of wildlife. Thanks for teaching me so much information!

[@TheSimmy77]

Great video and the cutest basket ever 🤩

[@iyxan2340]

I really love these kinds of videos, keep it up! :)

[@Fueledbythewild]

Nice work buddy, enjoy that!

[@FitKat]

I really enjoyed this video! I don’t really have much of an interest in foraging, but this video was pretty calming and nice to watch :]

[@joninatynjala4659]

Just found this channel, excited for more recipies and stuff like this! It's hard to find recipes using (mostly) all foraged ingredients. Love how you show the whole process :)

[@jeff_sporesoninstagramsell3179]

👆👆look up that handle, he ships swiftly, and he got shrooms, Dmt, lsd, mmda, psilocybin, chocolate bars, he's got a lot.. 🍄 💊🍄🍫💯🔌...

[@christinacockerel5302]

Love this 💞😍

[@naturallynorthwest9748]

So glad I found this channel! I loved this video. I had never seen the technique you used on the quail egg where you cut it open. I'm going to use that. Thanks for the content and happy foraging.

[@nessac7209]

I havent checked all your videos but I hope you can show all kinds of edible weeds here in pacific northwest, identification and preparation. Most importantly comparison of their posinous counterparts.

[@isabelballesteros4805]

what a pleasure to find your own food. I congratulate you on the excellent video and good continuity. I subscrived to tour channel !

[@bellslinki]

You could have dried nettle tops harvested in spring or autumn. Also dried nettle seed is a plentiful hsrvest, just strip all the seeds in your hand then winnow off the old leaf. You can get yourself a sackful in a few hours. Must make sure you dry it well.

[@TheNorthwestForager]

So many possibilities!

[@SwoOopy]

For a meal !!

[@Breaking_views_uk_official]

Amazing 👏👏🙀😮

[@SwampHodag]

First, luv your video. Second, I process my black walnuts all winter, when I'm sitting around the fire, usually at night, then I store the meat on the cold porch until I need it. Processing the whole meal just as you need the meal is a lot of work to do in a short period on time. Anyway, I'm foraging my New Years meal this year, and just subscribed to your wonderful channel.

[@TheNorthwestForager]

Thank you for sharing. Happy Foraging!

[@lizanye]

I’d like to see you make oil with those walnuts and then sauté some veg 🤤

[@alanamullen2294]

Nice tips! I might try some of these foods sometime after some research of course. Maybe try bulrush in something? I haven't tried it.

[@Victoriam4074]

I totally agree with your list of what makes a hearty meal! I always enjoy using a mix of regular ingredients and foraged so it's not bad that you used home grown oysters! Excellent. Is this your first video for a while? I love the guinea pigs, literally my favourite pet! I've got four girls!

[@TheNorthwestForager]

Yea, first vid in a long time. Our Guinea pigs are great, such fun pets!

[@Victoriam4074]

@@TheNorthwestForager I think piggies are the funniest pet ever next to Ducks. 🤗

[@anndriggers6660]

I loved this! Thank you! I think the suggestions for other things would just be depending on where you are. For me I live in Texas, and there are lots of things that I could suggest a different times of the year but this was really awesome! You hit the nail on the head!

[@TheNorthwestForager]

Thanks for watching!

[@RussellBallestrini]

Very cool, thanks for showing all the steps, I have a bunch of dock seeds and found you from that video. Just subscribed. I have a similar KZbin channel to yours but on the East Coast, Connecticut Zone 6b. Thanks again!

[@MistressOP]

I think if you made the nut meat into balls it would have a better color. Maybe mixing the nutmeat, and dried mushrooms. That way you have better color

[@TheNorthwestForager]

I like your thinking! What if I mixed the nut meat, mushroom powder and eggs I could roll and bake them into meatballs 🤔 You've inspired me. Thank you!

[@enseadalazeredescanso]

Wow

[@stacyrosa7481]

That's a freaking enormous nut press!

[@mrbutter6933]

Damn good video

[@sweaterdoll]

Oh! So excited by this video! Thank you for sharing the search as well as the cooking AND the taste-testing. I'm just wondering if you have a video showing how you grow your mushrooms in the tub like that?

[@TheNorthwestForager]

Hi, thank you! I don't have one but that's a great idea for a video in the future.

[@sweaterdoll]

@@TheNorthwestForager Thank you. I would like to grow some mushrooms, but all the videos use expensive equipment and mediums and your set-up seems more do-able for a normal person. I would love if you explained it!

[@marthab4172]

I like it ! You've got a couple of servings of soup, not at all too much. I would add some aminos and Acv for a better taste, and I understand you're in the wild. But I think you did add those ingredients off camera to get a full taste! Did you ? Thank you my friend ❤! 😊

[@JeanneBook]

Im surprised you haven't hit 1 million views yet, this is very aesthetic! I enjoyed it.

[@TheNorthwestForager]

Thank you very much! Every like and share goes a long way😁

[@catalinasamaniego520]

good content

[@TheNorthwestForager]

Thanks for stopping by!

[@curtisbolen2076]

Love the guinea pigs

[@TheNorthwestForager]

So do we 😁

[@mistystorythyme2452]

💚

[@ArtichokeHunter]

I wonder if burdock root would be good, and maybe cattails? Or daylily tubers? I haven't found good spots where I can dig roots though so I haven't done experiments on these.

[@TheNorthwestForager]

Those are all great suggestions. Burdock tends to be more bitter than others but I think this time of the year it's younger plant roots should be pretty good.

[@wizardss3684]

Good idea. Cattails would put a lot of starch in the soup

[@odiliamena6920]

Wow que rico.

[@josephdonais3436]

I haven't yet seen your cat tail episode though here I would mention it as a thickener for soups and stews and as a binder for simple breads. Were it not for celery like stands of fiber I would be tempted to say it's root is all starch.

[@irenejoypolvos7849]

💗

[@terriw8546]

A little more trimming and you could toss in the spines of the bull thistle leaves

[@RJack1915]

Winter is good or even late winter the evil garlic mustard is tatier when it is still cold, once the heat sets in, it get so bitter.

[@koridevereaux]

Not sure why, but I always assumed that everything died in the winter and there was nothing out there left worth eating.

[@TM.BECK14]

Luckily with our mild winters and precipitation lots of things stay green and even flourish during the chillier months.

[@nocogarden]

A high nutritional content soup might be an interesting video

[@AutMouseLabs]

very enjoyable. subscribing. :)

[@raffaelacedraschi7110]

Me encanta la idea, pero vivo en México, en la ciudad, pero algo arriba, cerca de las montañas,…

[@josephdonais3436]

The white speckled floaty stuff detracts greatly from how I would rate my cooking. In a survival situation, I would have eaten that entire pot in one sitting given that anyone else was finished with it.

[@user-ni9ko5yx1e]

Thank you for all this valuable information.if the drying process is complete can you store this in a pantry. For how long ? Will the nuts dry naturally in dry storage ? How do you get a bulk supply like that, have you ever harvested black walnut? It’s not fun at all but probably could make a nice wood stain.

[@josephdonais3436]

As a kid I would roast, (roasting brings more flavor), SMALL fish, frogs, rodents, birds, snakes, lizards and near anything that is otherwise not worth my time. I would then dry over the fire and grind them, bones intact, (being selective, omitting some bone), into a powder and use that as you do here.

[@josephdonais3436]

P. S. I am 58 now and see that this is a real quick fix, I would not make a steady diet of ground bone. I think I'd regret it in the form of calcium stones in my organs

[@LEMINH-wq7ef]

i didnt know wild carrots can be eaten

[@TheNorthwestForager]

Absolutely! They're simply the original version of the modern farmed carrot. Proper identification is crucial however.

[@mimim.2175]

@@TheNorthwestForager queen Anne has hairy legs, but she never gets the spots 😁

[@nangsallhamo1402]

Hello Henry, Your pocket book is sold out on Etsy. Will you be getting more copies soon? I'm really looking forward to it! Need to get 2 copies please.

[@marcusmolnar7725]

Didn't know you could eat bull thistle, then again I didn't know it was called that. Growing up I always called it crab grass and nobody ever corrected me. Apparently crab grass is another plant altogether

[@TheNorthwestForager]

Oh yea, bull thistle is a very under appreciated plant as is the other thistles.

[@allendeanhuscusson459]

Try adding common malow it want be so thin .

[@robinn9951]

Someone give this man a bigger pot!

[@TheNorthwestForager]

😅 it was supposed to be a serving for one

[@shirleyandjessie]

❤❤❤❤❤❤❤❤❤

[@TheNorthwestForager]

Thank you!

[@rukuarts3450]

The masculine urge to drop everything and do this for the rest of my life 😭😭

[@carolewarner101]

Mmmmmm!

[@np7809]

Please return to us, we all miss your wonderful content... It is nice to rewatch these videos but it gets boring after a while

[@johnhobbs7697]

Fish would be a good option for me in the winter for soup go to the ocean and catch some surfperch or to the rivers and catch steelhead

[@TheNorthwestForager]

Fish is an excellent option. Thanks for watching!

[@johnhobbs7697]

@@TheNorthwestForager new sub here to we love to forage and I like your Channel

[@TheNorthwestForager]

@@johnhobbs7697 I appreciate it John! I'm open to any video suggestions you may have.

[@johnhobbs7697]

@@TheNorthwestForager my wife and I both have channels and we do a lot of forging from Nettles Mullen morels matsutake chanterelles Boletus balm of Gilead Etc on and on

[@tomonous7606]

What does it take 2 days to make?

[@sparrowtalkstoomuch]

Why do I feel like I'm watching someone max out foraging on sdv

[@-whackd]

I believe in planting edible plants in public spaces. It's called guerilla gardening

[@channabrennon2017]

How did you identify the first year growth queen qnnes lace?

[@mirandaross2403]

Oo mami, not you mami for umami. Its a Japanese concept! Pretty cool actually :) i bet that soup was LOADED

[@TheNorthwestForager]

Ah that makes sense! Just like Oo-kulele. It was loaded. Super rich!

[@mirandaross2403]

@@TheNorthwestForager you inspired me! I went and bought a mushroom medley from the store, got garlic, ramps, leek, potato, and beet greens and made a lovely soup from it. It was super good. Thanks for the tips!!

[@carolmurray123]

I don't know what umami (sp?) is, I have never heard that term before. My backyard has bull thistle though, so I guess I will try it for myself

[@emeraldsea8754]

That’s one heavy duty nutcracker!! Where do you find something like that?

[@TheNorthwestForager]

I searched for it online.

[@audreyvolstorf9497]

No acorns left? Nice flour/meal substitute.

[@TheNorthwestForager]

No... but that's an idea for another video :)