The Reishi mushroom veggie soup is hearty and energizing to get you through winter while adding all the good stuff to your body. This soup is packed with loads of veggies and is a satisfying and savory way of infusing those adaptogens into your diet.

Most mushroom soups call for loads of heavy cream or sour cream. While these ingredients complement mushrooms so well, sometimes I just want a soup that the mushroom flavor can really come through without all the heaviness. This dish really stands strong without the addition of any dairy product. This soup also makes for a great weeknight quick dinner. Since there is no meat to prepare or cook everything can be done in about 30 minutes.

How to make Reishi mushroom veggie soup

Ingredients

• Minced fennel fronds
• Freshly ground black pepper and salt to taste
• 3 cups of chopped kale
• 1 tbsp thyme
• 1 tbsp allspice
• ¼ cup miso paste
• ¼ cup ground reishi mushrooms
• 6 cups of water
• ½ cup dried shiitake mushrooms (2 cups fresh)
• 2 cups of sliced cremini mushrooms
• 1 diced fennel bulb (Reserve the fronds)
• 2 cups of 1 cm thickly sliced carrots
• 2 tbsp grated fresh ginger
• 4 minced garlic cloves
• 1 diced medium yellow onion
• 1 tbsp of oil

Directions

• In a large pot, heat olive oil on medium heat. Saute the onions for 3 minutes. Add the garlic, then saute for a minute. Add ginger and all other vegetables and saute for 6 minutes or until well browned.
• Add dried spices, miso paste, reishi powder, and water.
• Let the soup boil and reduce the heat, then simmer. Cover and let cook for an hour. Add the kale into the hot soup and allow to wilt.
• Add pepper and salt to taste. Top it with fresh fennel fronds, and you’re in for a treat!

This recipe makes six servings.

Storage

This mushroom soup will keep 2-3 days in the refrigerator in an airtight container. It makes great leftovers for lunch the next day. To reheat, add back into a small saucepan. Over medium heat, cook until it has reached your desired temp.