Recipe: Reishi Mushroom Veggie Soup
A hearty and energizing soup that’s getting us through the rest of winter
Adaptogens are the hottest trend in the wellness world right now. Known or their energizing and stress-busting properties, these plant-based ingredients come in all shapes and forms, and one of them happens to be reishi mushrooms. They're the fave adaptogen of registered dietician Christy Brissette, so she shared a recipe for a warming and energizing mushroom soup that’s packed with veggies, and is a savoury and satisfying way of working these adaptogens into our everyday diet.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and grated
- 2 carrots, sliced 1 cm thick
- 1 fennel bulb, diced (fronds reserved)
- 2 cups cremini mushrooms, sliced
- 2 cups fresh shiitake mushrooms, sliced (or ½ cup dried)
- 6 cups water
- ¼ cup dried reishi mushrooms, ground
- ¼ cup miso paste
- 1 tbsp allspice
- 1 tbsp thyme
- 3 cups kale, chopped
- Sea salt and freshly ground black pepper to taste
- Fennel fronds, minced
In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
Add the water, reishi powder, miso paste and dried spices.
Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour. Stir the kale into the hot soup to wilt.
Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!