Mushroom kale soup

Ingredients

• 400 g Shiitake mushrooms, sliced
• 470 ml Kale, finely chopped
• 950 ml Home made vegetable stock
• 2 tbsp Olive oil
• 1 pcs Onion, diced
• 1 pcs Large carrots, diced
• 2 pcs Celery stalk, finely chopped
• 1/2 tbsp Thyme, fresh, chopped
• 1 pinch Cayenne pepper

Method

1. Heat olive oil in saucepot.
2. Add onions, celery, and carrots. Cook for 5 minutes.
3. Add the mushrooms and thyme.
4. Cook mushrooms until browned, for 6-7 minutes.
5. Add the broth and cayenne pepper.
6. Simmer soup for 5 minutes.
7. Remove 1.5 cups soup and puree in a food blender.
8. Return the pureed content in a saucepot and add kale.
9. Cook for 5 minutes and serve warm.