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- 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.