Broccoli & Nettle Soup with Fried Chicken Of The Woods Mushroom

Updated: Dec 24, 2020

At the moment we have amazing weather in the United Kingdom, so I decided on a stroll to a nearby forest. Luckily I found this beautiful Chicken of the woods mushroom growing on an old oak tree. I carefully picked a few younger parts suitable for frying and happily headed back home. Couldn't resist to also pick some of the stinging nettles that were growing nearby. This delicious soup is a result of my latest foraging adventure.

Makes 4 portions


  • 200g (7oz) Chicken of the Wood mushroom (youngest parts further from the attachment side)

  • 10g (0.33oz) of Stinging Nettle (washed youngest parts, before flowering)

  • 1 medium onion, diced

  • 50g (1.7oz) celery, diced

  • 50g (1.7oz) leek, diced

  • 1 small carrot, diced

  • 300g (10.6oz) of broccoli chopped

  • 3 garlic cloves

  • 2 tbsp olive oil

  • 1tbsp of sweet soy sauce (half the amount if using standard soy sauce)

  • 1tbsp of butter

  • 1L (1quart) of vegetable stock

  • 1tbsp of thick yoghurt or sour cream plus extra for garnish

  • black pepper to taste


  1. Begin by preparing the mushroom, remember to use younger parts as the old ones tend to be woodier in texture and sour in flavour. Wash the mushroom from the forest contaminants and slice it to thin pieces. Boil mushroom in salted water for about 10 minutes as this will help to soften its texture. When cooked remove from water and place on a plate for later use.

  2. To prepare the soup, on medium heat in a medium pot, fry diced onion. celery, carrot and garlic. When coloured add chopped broccoli and cook for another 2 minutes. Cover everything with 1L (1quart) of vegetable stock (there should be enough liquid to cover all the vegetables so you may add a bit more). Simmer the soup covered with a lid for about 20 minutes.

  3. In the meantime, you can prepare some roasted nettle leaves to decorate your delicious soup. Place the frying pan on medium heat and add the smallest nettle leaves that you prepared, after a few seconds, they should start to dry out, turn around for another couple seconds, remove from the pan ready to be used later.

  4. Now we can fry the mushroom, pan fry on medium heat with 1tbsp of olive oil. This step takes around 5-8 minutes, next glaze with 1tbsp of sweet soy sauce to coat and remove, place under tinfoil cover to prevent drying out.

  5. When time is up for the soup, blend it with a blender and add stinging nettles, blend again (you want to see some parts of the nettle in the soup)

  6. Now add 1tbsp of yoghurt or sour cream (mix it first with one ladle of the soup and then pour in) then mix in 1tbsp of butter.

  7. Serve the soup with chicken of the woods stacked in the middle, garnish with roasted nettle leaves, black pepper and some yoghurt. I also had some sourdough bread with it.


  • Chicken of the woods mushroom prepared that way can be used for other recipes to substitute vegetarian protein, amazing in stir-frys, stews or as a snack.

  • To pick stinging nettles without hurting your fingers, use gloves and scissors. Wash in a bowl of cold water and dry with a paper towel.

  • Try to avoid Chicken of the Woods that grow on Yew trees as there are some statements of possible toxicity. Before eating any new mushrooms make sure it is the right one and consume a little amount first to see if there is any allergic reaction.

  • Adding herbs to the soups at the end of the cooking process helps to reduce nutrition loss, improves colour and flavour.

140 views0 comments

Welcome to my online cookbook!
Here you can find some of my favourite recipes straight from Chefs home kitchen. Improve your cooking repertoire and learn about ingredients and cooking technics to bring your food to the next level.


Latest Video Recipes
Sourdough Bread sliced in half
  • YouTube
  • redditlogo-1-1200x675_edited
  • Pinterest
  • Twitter
  • Instagram
  • Facebook

This website is an online cookbook of the professional chef, Lukasz Babral, sharing his favourite, tried and tested recipes. Chef Babral has become a valuable resource for professional chef recipes and advice on cooking materials and lots of tips for home cooks. Chef Babral will show you how to make delicious and nutritious recipes so that you can make authentic dishes from around the world including Polish Recipes, English Recipes, French Recipes, Italian RecipesJapanese Recipes, Thai Recipes, Chinese Recipes, Mexican Recipes and Caribbean Recipes and other Asian foods. Chef Babral has many years of professional chef experience. There are also lots of quick-cook and easy recipes to follow as well as Pescatarian Recipes, Seafood & Fish RecipesVegetarian Recipes, Vegan Recipes and Condiments, Sauces and Pastes RecipesIn addition to recipes, Chef Babral also shares culinary techniques, advice on cooking materials and lots of tips and tricks for home cooks.

All recipes and photographs are property of Insight Flavour and created by Łukasz Babral.

You are required to have ‘prior permission’ to use, borrow or display ANY photograph or text from this site.

Please contact me for more information.

COPYRIGHT 2021 - All Rights Reserved - Legal Info - Privacy Notice - Cookie Policy