- Serves 6Servings
3 cups chopped mixed mushrooms (any combination of shiitake, oyster, button, chanterelle, etc.)
1 small shallot, finely chopped
2 tablespoons olive oil
4 cups chicken (or vegetable) stock
1 tablespoon microplaned blood orange zest
1/2 cup blood orange juice
3 3-gm. packets Four Sigmatic Cordyceps Mushroom Elixir Mix
1 1/2 cups cooked French green lentils
2 cups shredded spinach leaves
Salt & pepper to taste
Chopped cilantro leaves for garnish
- Heat olive oil in a large saucepan over medium heat. Add mushrooms and shallots, saute until softened, about five minutes. Add stock, bring to a boil, then reduce heat and simmer for fifteen minutes.
- Puree soup in batches in a blender until it is just a chunky puree, not too fine, and return to pot. Add orange zest, orange juice, Elixir Mix, lentils, and spinach; return to simmer for five minutes. Add salt & pepper to taste and ladle into bowls. Garnish with cilantro leaves and serve.