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Reishi Mushroom Soup
Magical Butte
20 minutes
Ingredients
- 8 ounces White Mushrooms
- 16 ounces Chicken or Vegetable Stock
- 16 ounces Heavy Cream
- 2 ounces Magical Butter
- 8 Scallions
- 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
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!
