Ingredients:
- 1 cup reishi mushrooms, thinly sliced
- 2 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 potato, peeled and diced
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: Fresh parsley or cilantro for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until they are soft and translucent.
- Add the reishi mushrooms, carrot, celery, and potato. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth, then add the thyme and bay leaf.
- Bring the mixture to a boil, then reduce heat and simmer for about 20-30 minutes, or until the vegetables are tender.
- Remove the bay leaf, and use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.