A hearty and energizing soup that’s getting us through the rest of winter
Adaptogens are the hottest trend in the wellness world right now. Known or their energizing and stress-busting properties, these plant-based ingredients come in all shapes and forms, and one of them happens to be reishi mushrooms. They’re the fave adaptogen of registered dietician Christy Brissette, so she shared a recipe for a warming and energizing mushroom soup that’s packed with veggies, and is a savoury and satisfying way of working these adaptogens into our everyday diet.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and grated
- 2 carrots, sliced 1 cm thick
- 1 fennel bulb, diced (fronds reserved)
- 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 and freshly ground black 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!
Servings: Makes 6 servings
Krista’s Korner is a creation of Krista Cheeseman who with her husband Alan Cheeseman own and operate Wilderness North. Krista’s Culinary Arts Degree and Food Management Certification makes her the perfect match for the foods and meals prepared for Wilderness North guests.