Mycobooster Mushroom Soup

Mycobooster Mushroom Soup

Mycobooster Mushroom Soup

Preparation: 20 min
Cooking: 2h
Portions: 6

    Ingredients
    125g of pearl barley
    40g dried chaga pieces (Innonotus obliquus)
    5 g of dried reishi (G. lucidum or tsugae)
    1 chopped onion
    300 g fresh mixted sliced maitake (Grifola frondosa) , oyster mushrooms (Pleurotus ostreatus), shitake (Lentinula edodes), and King oyster (Pleurotus eryngii)
    2 kale leaves, chopped without the stem
    3 garlic cloves, crushed
    2 cm cubed of grated ginger
    10g dulse or other seaweed
    2 tablespoons of Massawippi Japanese Style Miso
    1 tablespoon vegetable oil

      Preparation
      Rinse barley and put in a pot with 350 ml of water.
      Add the pieces of chaga and reishi.
      Simmer 1 hour and a half.
      Remove mushroom pieces (chaga and reishi), when barley is cooked.
      Meanwhile, in a skillet over medium-high heat, sauté fresh mushrooms in vegetable oil.
      Add onion, garlic, and ginger.
      Stir frequently and cook for ten minutes or until a light golden brown.
      Add lemon juice, kale and seaweed.
      Stir, and cook 1 minute then put aside.
      Bring 1½ liters of water to a boil.
      Turn off heat and dissolve the miso into the water.
      Put the mushroom mixture and barley in a bowl and pour the hot miso over it. Adjust seasoning and serve.
      Once the miso has been dissolved, it should not be cooked again.

      English