Big flavour, easy and quick soup! It has layers and layers of flavour and richness - from the different types of mushrooms, the garlic oil and dill.
2 tbsp + 1 tbsp olive oil, separated
1 white onion, finely diced
400g chestnut mushrooms, sliced
1 tsp salt
180g white rice (preferably short grain)
1 litre vegetable stock
250g oyster or king oyster mushrooms (to top) torn apart
For garlic oil (makes ⅓ cup):
6 cloves garlic
⅓ cup olive oil
Heat olive oil in a large pot over medium heat. Add the diced white onion and sauté for 6-8 minutes, until translucent. Add the sliced mushrooms and let cook, untouched, for 8-10 minutes (this helps them develop bite, texture and flavour, before the stock is added!).
Add salt, stir and continue cooking for another couple minutes. Add the white rice, followed by the vegetable stock. Simmer for 25-30 minutes, until the rice is cooked. Remove the soup from heat and stir in the kale.
While the soup simmers, prepare the mushroom ‘chicken’ chunks. Heat 1 tbsp of olive oil in a pan, add the oyster mushrooms and let cook untouched (yes, again) for 6-8 minutes, until the heat facing side is golden brown. Turn them around, and continue to let cook untouched, for 3-4 more minutes. Season with a sprinkle of sea salt and remove from heat.
Serve the soup topped with oyster mushrooms, fresh dill and garlic oil (recipe below).
To make the garlic oil, add oil and garlic to a small sauce pan. Simmer the garlic, stirring often, until golden. Transfer both the oil and garlic to a bowl and let cool. Store in a jar at room temperature, and use it to top soups, salads, veg and pasta!