Total Time
40mins
Prep 10 mins
Cook 30 mins

I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.

Ingredients Nutrition

  • 600 g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
  • olive oil
  • 1 onion, thinly scliced
  • 12 bunch cavolo nero, sliced into thin ribbons
  • 3 garlic cloves, sliced
  • 3 sprigs fresh thyme, sprigs, picked
  • 1 liter low sodium vegetable broth
  • 2 tablespoons dry sherry
  • 75 ml double cream

Directions

  1. Slice mushrooms thinly.
  2. Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
  3. Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
  4. Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
  5. Season with S&P.
  6. Whizz with a hand blender until smooth.
  7. Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
  8. Serve and then garnish with leftover mushroom mixture.