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Reishi Mushroom Soup with Carrots and Kale

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Soup
Cuisine Asian-Inspired, Healthy
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic diced
  • 2 tbsp fresh ginger peeled and grated
  • 2 carrots carrots sliced 1/2" thick
  • 1 bulb fennel diced (fronds reserved)
  • 2 cups cremini mushrooms sliced
  • 2 cups fresh shiitake mushrooms sliced (or 1/2 cup dried)
  • 6 cups water
  • 1/4 cup dried ground reishi mushroom
  • 1/4 cup miso paste
  • 1 tbsp allspice
  • 1/2 tbsp thyme
  • 3 cups kale chopped
  • to taste salt and pepper

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic and ginger and cook for another minute until fragrant.
  • Add carrots, fennel, cremini mushrooms, and shiitake mushrooms. Cook until softened, about 5-7 minutes.
  • Pour in water, add reishi mushroom powder, miso paste, allspice, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  • Add kale and cook until wilted, about 5 minutes.
  • Season with salt and pepper to taste.
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