Wild Rice Functional Mushroom Soup with Shiitake and Reishi
This shiitake mushroom soup is hearty and warming enough for fall and winter, and light and brothy enough for spring and summer. Reishi and shiitake together are considered invaluable "functional" mushrooms - valued for benefits beyond just their nutrition - that support the optimal health of the whole human body, physiology and spirit included. Reishi especially has long been considered a mushroom to support "shen", or spirit/heart, which it does by soothing the nervous system and catalyzing deep restorative processes within it. Both mushrooms in the recipe heighten the soup's adaptogenic and immuno-supportive benefits. Plus, that craveable, savory umami flavor from the shiitakes in particular can't be beat!
A base of reishi-infused broth, bone broth in particular if that is your jam, makes the perfect health-filled foundation to any soup and is a great way to sneak healthfulness into hearty, delicious, kid-friendly foods. Check out our recipe for immuno-optimizing reishi broth here (scroll down to #1).
Wild Rice Mushroom Soup with Shiitake and Reishi
1 large diced yellow or white onion
1 cup chopped celery
1 1/2 cups carrots, thinly sliced
3/4-1 lb sliced shiitake mushrooms
2-4 diced garlic cloves
3 tbsp butter
8-10 cups reishi broth (veggie and/or bone)
1 1/4 wild rice (you can use just wild rice or a blend)
2 tsp Salt of the Earth or 1 1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp white pepper
1 tsp ground sage
2 tsp thyme
3-6 dropperfuls extracts of reishi, chaga, turkey tail, or Mushroom Elixir (optional)
1 cup heavy cream or milk alternative
Saute the onion, celery, and carrots in olive oil in a large, heavy-bottomed pot until the onions start to turn translucent. Add the mushrooms and garlic and continue to cook, stirring occasionally, for a few minutes. Add the broth, rice, salt, peppers, sage, and thyme. Stir well. Cover the pot and simmer this mixture for 45 minutes or until the rice is tender.
Turn the heat off and slowly stir in the cream, adding more broth and/or cream if necessary to ensure that the soup has enough liquid. Serve with a garnish of fresh thyme, parsley, or wild greens - chickweed, lamb's quarter, or wood sorrel - and a crusty loaf of sourdough bread on the side. To the health of your body and spirit!