Wild Stew Recipe:

2-3 cups of cut up mushrooms in about 1"-2" chunks
2 fresh tomatoes
2 fresh tomatillios (optional)
1 chopped celery stalk
a few chopped kale leaves
a pinch of marjoram
1/2 lb of fresh wild King salmon cut in 1" chunks
1 cup onion
3 cloves garlic
2-3 cups vegetable broth
1/4 of a round of Boursin
(all of these measures are approximate)

1. In a soup pot, dry saute assorted wild mushrooms (I used Chanterelles, Honey mushrooms and a Boletus Zelleri).
2. When mushrooms begin to stick, add oil, garlic, celery and onions. Saute until onions are translucent.
3. Cut the tomatoes and tomatillos)into big chunks and add them and the marjoram, fry another 15 minutes until the tomatoes give off juice.
4. Add the vegetable broth.
5. Add kale and cook a few minutes.
6. Add chunks of wild king salmon and cook just a couple of minutes more until the salmon is barely done. don't overcook it. it will continue to cook in the hot soup.
7. Crumble in the Boursin and mix it up. Turn off heat.
8. Add salt and pepper to taste.