Flu-Kicker Reishi Soup

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. 

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Ingredients

  • 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

Directions

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.

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Serve over basmati rice. I cooked the rice separately. You could cook it with the soup I guess, but I prefer separately.
  6. Enjoy! Hope you feel better soon!