What is the result of steeping chaga, shitake, coconut, lentils and blacks beans in a big pot of hot water? A dance party classic – in your mouth! Join the party with this simple soup recipe –featuring rosemary, turmeric, cumin, tomato and jalapeno. With savoury and aromatic mingling ingredients, in a rich tonic mushroom bean broth, this soup will satisfy the soul...and your taste buds!
6 cups brewed chaga tea or 6 cups water
2 cups shitake mushroom broth
2 cups unsweetened coconut milk
10 dried shitake mushrooms, reconstituted and thinly sliced
1 cup black beans, rinsed
1/2 cup lentils
1 sprig of fresh rosemary, chopped finely
4 tomatoes, diced
1 head of broccoli, cut into pieces
1 yellow onion, minced
1 jalapeno pepper, minced and seeded
1 tsp tumeric
1 1/2 tsp cumin
1/2 tsp pink salt
1 tbsp coconut oil
To make shitake broth, place 10 dried shitake mushrooms in 2 cups water, and let sit for 30 – 45 minutes. Remove the mushrooms, cut them into slices, and set aside.
To make chaga tea add 2 heaping tablespoons of chaga chunks to a pot, add 6 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Strain the chaga chunks (and save them to re-steep for tea later).
Fill a large pot (or crock pot) with 6 cups brewed chaga tea.
Add the black beans and lentils and bring to a boil. Reduce heat, cover with a lid and simmer.
In the meantime, add the coconut oil to a pan at medium heat.
Add the shiitake mushrooms and onions and saute for 3–5 minutes.
Add the turmeric, cumin, rosemary, jalapeno and pink salt, and saute for another 5 minutes.
Next add the broccoli, diced tomatoes and shitake broth, stir and saute for 2–3 minutes before removing the pan from the heat source.
Add your saucy vegetable mixture, in addition to 2 cups coconut milk to your pot of bean broth, and cook over medium low for 30 – 45 minutes (or longer if using a crock pot.)
Once everything is soft and ready to eat, serve and garnish with fresh rosemary and enjoy!