11.   Discard parsley stems.

12.   Discard stems and quarter the caps.

13.   Discard stems from jalapenos and discard half of seeds from each.

14.   If using shiitakes, remove and discard the stems.

15.   Pack it loosely about two-thirds full with nettle plants, and you will have enough leaves after discarding the stems to make soup for four.

16.   Remove and discard stems.

17.   Remove and discard the stems, and finely shred the caps into thin strips.

18.   Remove and discard thick stems, then stir half the puree into clams and serve, passing the rest at table.

19.   Remove and discard mushroom stems.

20.   Remove the basil leaves from their stems and discard the stems.