The following is an updated recipe for my Creamed Garden Greens Soup. Note that this varies from what I had previously posted in our Editors’ Prepping Progress column. I skipped the Dandelion greens this time, and used much less nutmeg. And I did not add any water. It was a super-rich and creamy greens soup.  Everybody raved about it. Ingredients Four loose cups of mixed mild garden greens.  (From my garden, I used roughly equal parts of Lamb’s Quarters, Sorrel, and Swiss Chard leaves. Also, a smaller quantity of chopped Chives.) 1 Tablespoon of butter (I use my own sheep’s … The post Recipe of the Week:  Lily’s Creamed Garden Greens Soup appeared first on SurvivalBlog.com.