Kelly and I both have this horrible flu that's going around. We both feel miserable, and when Kelly said she could use some soup, I put on my wizard's hat and went to work creating a serious sickness-fighting, immune-boosting, anti-inflammatory and what we both think is delicious soup. I actually worked as a cook for just under a decade, and Kelly and mine's entry into a plant-based lifestyle has got me back in the kitchen experimenting some.
- 2 ounces "grated" dried Reishi Mushroom
- 2 tsp Rosemary
- 2 tsp Sage
- 2 tsp Thyme
- 1 pinch Cumin
- 2 Tbsp dried Dandelion Leaf
- 1 Tbsp Chia Seeds
- 1/2 Cup Quinoa
- 1/2 Cup dried Calendula
- 4 Fresh Turmeric Roots
- 1 tsp Tahini
- 1 Tbsp Garlic Powder
- 1 tsp Red Pepper Flakes
- 2 pinches Licorice Root
- 3 tsp Xanthan Gum
- 1 Can Diced Tomatoes
- 1 Can Artichoke Hearts
- 1 Wyler's Chicken Bullion Cube
- Basmati Rice
I had bought one enormous dried Reishi at our local co-op. It took me several hours but I used a wood rasp tool to grate the entire Reishi. Most of it I'm using to create a double extraction, but what I had left I used for this soup. Take about 2 ounces of grated Reishi. If you don't have a wood rasp, cutting it into small pieces and putting it in a coffee grinder also works. It's very tough - corky - and lends a meaty chewy texture to the soup, not to mention smell and taste.
- Put the mushrooms on high boil in a pot of water while you prepare the rest of the recipe. You are essentially doing a hot water extract on the mushrooms to get the most benefit. The longer they boil, the better - try to shoot for 45 minutes to an hour - no longer than 2 hours.
- I used a Ninja blender for this. Liquefy the can of tomatoes, the can of artichoke hearts and the 4 peeled fresh turmeric roots. Add water to the blender to make sure you get good extraction. Add this to your boiling pot of reishi mushrooms.
- Add the rest of the ingredients EXCEPT FOR THE XANTHAN GUM! Cover the pot and bring to a medium boil. In about 20 minutes the quinoa will be cooked.
- Add a tsp at a time of the Xanthan Gum - until you get the consistency soup you prefer. You definitely won't need more than 3 tsp.
- Serve over basmati rice. I cooked the rice separately. You could cook it with the soup I guess, but I prefer separately.
- Enjoy! Hope you feel better soon!