Mushroom and Kale Soup

Mushroom and Kale Soup Recipe
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 400 g Flat Mushrooms, diced
 200 g Mushroom cups, sliced
 4 Kale Leaves (100g), stalks removed, leaves washed & shredded
 1 Brown onion, finely chopped
 1 Long red chilli, deseeded, finely chopped
 2 Piece of fresh ginger, peeled, finely grated
 2 tbsp Plain flour
 4 cups (1L) Vegetable Stock
 2 Dried bay leaves
 2 tbsp Cooking cream (optional)
 Toasted Sourdough to serve
1

Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft. Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender.

2

Sprinkle flour into the pan, over the mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add the bay leaves. Return the pan to a medium-high heat. Bring to the boil. Simmer over medium-low heat, uncovered and stirring occasionally for about 10 minutes, or until thickened slightly. Remove from the heat. Remove and discard bay leaves. Cool slightly.

3

Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms. Cook, stirring occasionally for 4 minutes or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined. Season to taste. Serve with toasted sourdough bread.

Ingredients

 400 g Flat Mushrooms, diced
 200 g Mushroom cups, sliced
 4 Kale Leaves (100g), stalks removed, leaves washed & shredded
 1 Brown onion, finely chopped
 1 Long red chilli, deseeded, finely chopped
 2 Piece of fresh ginger, peeled, finely grated
 2 tbsp Plain flour
 4 cups (1L) Vegetable Stock
 2 Dried bay leaves
 2 tbsp Cooking cream (optional)
 Toasted Sourdough to serve

Directions

1

Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft. Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender.

2

Sprinkle flour into the pan, over the mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add the bay leaves. Return the pan to a medium-high heat. Bring to the boil. Simmer over medium-low heat, uncovered and stirring occasionally for about 10 minutes, or until thickened slightly. Remove from the heat. Remove and discard bay leaves. Cool slightly.

3

Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms. Cook, stirring occasionally for 4 minutes or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined. Season to taste. Serve with toasted sourdough bread.

Mushroom and Kale Soup

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