Mushroom Broth

In Ukraine, we would have some sort of broth pretty much every day. There is something so wholesome, especially when it involves mushrooms. This is like a beautiful canvas you can always add other herbs you like as well as chilies or crispy ginger and garlic, brown rice or buckwheat groats instead of the noodles; bulked up with kale orchard so good for your health and also for the soul.

Serves: 4 starting to caramelise gently. Add the chopped kale and cook for about 3-5 minutes.

Ingredients:

• 50g dried mushrooms

• 2 onions

• 2 tbsp olive oil

• 1 large carrot, grated on the rough side of the grater

• 100g kale or other dark green leaves, finely chopped

• 200g buckwheat noodles

• 15g butter

• 2 garlic cloves, finely chopped

• A handful of fresh mushrooms

• Lots of dill and parsley, finely chopped

Method:

1 Put the mushrooms into a bowl and cover with 500ml of hot water, cover with a plate and leave for at least 20 minutes.

2. Meanwhile, peel and dice one of the onions. Heat the oil in a heavy based pan and sweat the onions over a medium low heat until soft and translucent. Add the carrot and sweat some more until

3. When the mushrooms look plump, pick them out with a slotted spoon and carefully pour the liquid into the pot with the onion and carrot, making sure to leave any grit behind. Add the rehydrated mushrooms in too, add a litre of water and one whole, peeled onion. Bring to a simmer and cook for about 20 minutes.

4. I cook the noodles separately, according to the packet instructions and toss them in a tiny bit of oil once they are drained

5. Sometimes, I also fry some mushrooms in butter to use as a topping. I roughly chop the garlic and then crush using Maldon salt and the side of a knife. Then I simply heat the butter and add the mushrooms, cook until nice and brown, then stir through the crushed garlic and cook for a minute

6. To serve put some noodles into a bowl and top with the broth, scatter some fried garlicky mushrooms on top and finish with the herbs.