Reishi Mushroom Soup
Rated 5.0 stars by 1 users
Author:
Magical Butte
Prep Time
20 minutes
Ingredients
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8 ounces White Mushrooms
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16 ounces Chicken or Vegetable Stock
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16 ounces Heavy Cream
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2 ounces Magical Butter
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8 Scallions
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1 bunch of Fresh Thyme
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2 sprigs of Rosemary
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4 teaspoons Magical Reishi Mushroom Powder
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3 teaspoons Magical Sunflower Lecithin
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Salt, Pepper, and Lemon Zest for garnish
Directions
Chop mushrooms into 1/8th inch thick pieces.
Thinly slice the white to light green bottom half of scallions to cook.
Thinly slice the green tips of the scallions to use as a garnish.
Remove leaves of thyme and rosemary.
Combine butter, rosemary, and half the thyme in the MagicalButter Machine and cook for 5 minutes at 160° Fahrenheit.
Add mushrooms, scallions, and stock, cook for 20 minutes at 190° Fahrenheit.
Next, add heavy cream and Magical Reishi Mushroom Powder and cook for 30 minutes at 190° Fahrenheit.
Finally, add Magical Sunflower Lecithin Powder and cook for 10 more minutes at 190° Fahrenheit.
Season with salt and pepper to taste. Garnish with scallions and fresh thyme leaves. Enjoy!
Recipe Note
This recipe is a powerhouse of brain food! Great fats and brain boosting mushroom nutrients!
