Reishi Mushroom soup

This is one of my favorite soups to make, and it’s perfect for the coming winter months. Reishi is an adaptogen that is known for its energizing, and stress releasing properties. So lets get to cheffin it up!!  

Ingredients:

• 1 tbsp grapeseed oil 
• 1 medium yellow onion, diced 
• 2 tbsp fresh ginger, peeled and grated 
• 1 cayote 
• 1 fennel bulb, diced  
• 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 to taste 
• Fennel fronds, minced 

Directions: 

1. In a large soup pot, heat up the Grapeseed oil over medium heat.  
2. Add the onion and saute for 2 minutes. Add the cayote and saute for 1 minute. 
3. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
4. Add the water, reishi powder, miso paste and dried spices. 
5. Bring your soup to a boil then let that baby simmerrrrrr! Cover and cook for 1 hour. Stir the kale into the hot soup to wilt. 
6. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!