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5min read

Mushroom "Chicken", Rice and Kale Soup

by Valentina Concordia

5min read

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.

Prep Time

15mins

Cook Time

40mins

Makes

4servings

Ingredients

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
200g kale 
250g oyster or king oyster mushrooms (to top) torn apart
10g dill

For garlic oil (makes ⅓ cup):
6 cloves garlic
⅓ cup olive oil

Method

STEP 1

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!).

STEP 2

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.

STEP 3

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. 

STEP 4

Serve the soup topped with oyster mushrooms, fresh dill and garlic oil (recipe below).

STEP 5

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!

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