REISHI MUSHROOM SOUP

Ingredients

1 tbsp olive oil
1 medium onion diced
4 cloves garlic diced
2 tbsp Fresh ginger peeled and grated
2 carrots sliced 1/2" thick
1 bulb fennel diced (fronds reserved)
473g Cremini mushrooms sliced
473gfresh shiitake mushrooms sliced (or 1/2 cup dried)
1.42l water
59g dried ground reishi mushroom
59g miso paste
1 tbsp allspice
1/2 tbsp thyme
709g kale chopped
Sea salt and black pepper to taste
Fennel fronds minced

Instructions

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!

NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.