Reishi Mushroom Soup
8 ounces White Mushrooms
16 ounces Chicken or Vegetable Stock
16 ounces Heavy Cream
2 ounces Magical Butter
1 bunch of Fresh Thyme
2 sprigs of Rosemary
4 teaspoons Magical Reishi Mushroom Powder
3 teaspoons Magical Sunflower Lecithin
Salt, Pepper, and Lemon Zest for garnish
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!
This recipe is a powerhouse of brain food! Great fats and brain boosting mushroom nutrients!