4 (100g) kale leaves, stalks removed, leaves washed & shredded
2 tbs cooking cream, optional
Toasted sourdough bread, to serve
Method
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
Sprinkle flour over 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, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly
Remove from the heat. Remove and discard bay leaves. Cool slightly
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 about 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. Serve with toasted sourdough bread
Tips & Hints
This soup will last up to 4 days, stored in in an airtight container in the fridge
