Mushrooms are widely known for their great taste and amazing health benefits. Packed with a ton of essential vitamins and minerals, they make for an excellent addition to your diet, adding flavor to many different recipes.
Mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet. For instance, mushrooms raised with exposure to ultraviolet light are a good source of Vitamin D, an important component in bone and immune health.
And here’s a nice, wintry way of getting all that good stuff into your body!
6 garlic cloves, very finely sliced (use a mandoline if possible)
60ml neutral vegetable oil like canola or peanut
2 tsp chilli flakes
1 small onion, finely diced
2 litres chicken stock
⅔ cup white short grain rice, rinsed
700g skinless, boneless chicken thighs
1 large bunch kale, about 200g of destemmed leaves, roughly shredded
500g portabellini mushrooms, sliced
Fresh dill for serving
Extra virgin olive oil
Salt and pepper, to taste
Heat vegetable oil in a small saucepan over medium. Add garlic and cook gently until lightly golden brown. Transfer to a small heatproof jar or bowl. Add in the chilli flakes, stir and set aside.
In a large pot cook the onion in a drizzle of olive oil until lightly golden.
Pour in 2 litres chicken stock, rinsed rice, boneless chicken thighs,
And stir to combine. Simmer uncovered until the chicken is cooked through. 10-15min.
While the chicken is cooking, sauté mushrooms until golden brown in a frying pan with a little olive oil. Season and set aside.
Once cooked, using tongs, transfer chicken to a board and shred meat with two forks.
Add kale, mushrooms and shredded chicken back to the pot. Continue to simmer, stirring occasionally, until kale is just cooked and chicken is warmed through.
Remove pot from heat. Squeeze in lemon juice and adjust seasoning.
Serve soup in warm bowls and top with fresh dill and a generous drizzle of the garlic-chilli oil.
Haute Cabrière’s Unwooded Pinot Noir is a wonderful light red wine that delivers on flavour and freshness. It is best served slightly chilled.
This delicate wine complements this delicate dish perfectly. On the nose it has a bouquet of ripe strawberries and cherries, followed by hints of blueberries and mocha, aiding the light savoury finish, much like the light savoury finish to this subtle soup.
The two deliver very sophisticated flavours together.