Lentil and Mushroom Elixir Soup

What’s better than creamy mushroom-lentil soup? Mushroom-lentil soup that’s made with Four Sigmatic Cordyceps powder, a natural energy and immune health booster.

Serves 6


  • 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


  1. 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.
  2. 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.