Ingredients-:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, peeled and grated
• 2 carrots, sliced 1 cm thick
• 1 fennel bulb, diced         (fronds reserved)
• 2 cups button mushrooms, sliced
• 2 cups fresh shiitake mushrooms, sliced (or ½ cup dried)
• 6 cups water
• ¼ cup dried reishi mushrooms, ground
• ¼ cup miso paste
• 1 tbsp allspice
• 1 tbsp thyme
• 3 cups kale, chopped
• Sea salt and freshly ground black pepper to taste
• Fennel fronds, minced

Serves 6

Method-:

1. In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
2. Add the water, reishi powder, miso paste and dried spices.
3. Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour. Stir the kale into the hot soup to wilt.
4. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!