Reishi Mushroom Veggie Soup

Course Soup
Keyword Reishi, Soup, Vegetables
Servings 6
Author CBC Life


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


  • 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!

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