Mushroom Soup with a greek secret
A deeply nourishing soup built on bone broth, chicken stock and finished with the Greek avgolemono technique (a whisked egg and lemon stirred through at the end to make the soup silkier).
You can cook a chicken breast separately and place on top for those living with a man who requires protein.
Nutritionists Healing Soup
INGREDIENTS:
A few teaspoons of bone broth
2 chicken stock cubes dissolved in 1.5L boiling water
1 brown onion, finely chopped
2 garlic cloves, minced
2 carrots, finely diced
3 celery stalks, diced
250 grams of mushrooms (any variety, I like shiitake, portobello or chestnut)
1 rosemary, one stem
2 cup kale, stems removed
2 large eggs
1 lemon, juiced
2 tablespoons olive oil
seasoning to taste
parsley
Ingredients
STEPS:
1. Build the base: Heat 2 tbsp of olive oil in a large heavy based pot over medium heat. Add 1 brown onion finely diced and cook until fragrant and translucent, then add in the garlic cloves. Add carrots and celery finely diced and stir for 2 to 3 minutes until they soften.
2. Add mushrooms: Add 250 grams of mushrooms, thickly sliced into the pot and cook for an additional 3-4 minutes until they start to release their liquid. Tuck in the 1 rosemary stem and pour over good quality chicken stock, then add in your bone broth. Bring to a gentle boil, release heat, cover and simmer.
Mushrooms from the Organic Foodies Farmers Market (Location: Ramsgate)
3. Simmer the broth: Let the soup simmer gently for 20 minutes, allowing everything to come together and the broth to deepen in flavour, taste and season.
4. The avgolemono: egg and lemon. Don’t let this part scare you. In a bowl, whisk 2 eggs and 1 lemon until smooth and well combined. Now temper the mixture… slow and steady wins the race here. Take a ladle cup of the hot broth into the egg and lemon mixture, whisking constantly as you pour. This gently raises the temperature of the eggs without scrambling them. Pour the mixture back into the pot, stirring as you go. The soup will turn silky, slightly thickened and a beautiful pale gold. Don’t let it boil from this point.
5. Add the kale and Garnish: Remove the rosemary stem, add the kale and stir. Cook for another 3-4 minutes until the kale is wilted and tender, vibrant green. Add chopped parsley and any other herbs of your choosing!
Assemble and serve, ladle the soup into deep bowls. Place sliced chicken on top (if you have it) don’t stir it through, just well rested. Finish with a good crack of pepper and a drizzle of good quality evoo.
