Packed with nutrients and powerful flavours, this superhero of soups has the full house of vitamins – A, B, C and D! As well as setting you up for the winter months, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale. It is smart enough to wow any dinner party, but simple enough for a cosy night in.
200g/7oz shallots, halved
4 garlic cloves
30ml/2 tbsp walnut or butternut squash oil
600g/1lb 6oz kale, rinsed and roughly chopped
1 litre/1 3/4 pints/4 cups mushroom stock (see tip below)
Juice of 1/2 lemon
2.5g/1/2 tsp sugar
Smoked sea salt and cracked pink peppercorns
Sour cream and crusty bread, to serve
1 Preheat the oven to 190ºC/375ºF/Gas 5. On a baking sheet, place the shiitake mushrooms, shallots and garlic cloves and sprinkle over the walnut oil. Season with the salt and roast for 15–20 minutes, until the shallots are softened.
2 In the meantime, in a large pan, dry-fry the kale, in batches if needed, until the kale is moist and softened.
3 Add the roasted shallots and its juices to the kale, then peel the roasted garlic and add to the mixture. Add 4 shiitake mushrooms, then simmer, stirring, for 2 minutes. Slice the remaining 12 roasted shiitake and set aside.
4 Pour the stock into the pan and add the lemon juice and sugar, then bring to the boil. Simmer for 15 minutes, then allow to cool slightly, before liquidizing, in batches if necessary. Return the liquidized soup to the pan, then add the sliced shiitake mushrooms and pink peppercorns. Simmer for 2 minutes, then serve with a swirl of sour cream and crusty bread.
Tip: To make mushroom stock, place 400g/14oz dried mushrooms in a bowl and cover with 1 litre/1. pints/4 cups boiling water. Leave to soak for 15 minutes. Drain and reserve the rehydrated mushrooms to be used in another recipe. Reduce or enlarge quantities as required.
Recipe reprinted with permission from The Mushroom Cookbook by Michael Hyams and Liz O'Keefe. Copyright 2017 Lorenz Books/Anness Publishing.
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