Chaga Mushroom Soup

I find comfort in always having a crockpot full of hot chaga tea decocting on my countertop. Although I love the earthy taste of drinking chaga tea straight or in an elixir, I have also found that it works well as a base broth for soup. This chaga mushroom soup is simple and is one of my staple recipes during the cold winter months.
Course Soup
Keyword chaga, Mushrooms
Servings 4


  • 6 cups sliced mushrooms
  • 2 tbsp ghee
  • 2-3 shallots, chopped
  • A few sprigs of thyme
  • 3 cloves of garlic, sliced
  • 4 cups strongly brewed chaga tea

To Serve

  • Sourdough croutons
  • Goat Cheese
  • Caramelized onions


  • Add the butter to a pot set over medium heat and allow to melt. Add mushrooms, thyme, and a sprinkle of salt and pepper, and cook down until the mushrooms lose some of their moisture. 
  • Add shallots and garlic and continue to cook until fragrant. 
  • Add the chaga tea and stir. Bring to a boil. Reduce to a simmer and let the soup bubble away with the lid off. 
  • After 15 minutes or so, turn the heat off. Let the soup cool and blend at least half of the soup. Return to the pot and season to taste. 

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