- 2 tablespoons extra virgin olive oil
- 4 shallots (chopped)
- 8 garlic cloves (chopped)
- 6 stalks celery (chopped)
- 1 stalk fennel (chopped)
- 3 carrots (chopped)
- 1 leek (chopped)
- 1 cup shitake mushrooms (stems removed and chopped)
- Unrefined sea salt (to taste)
- Freshly ground black pepper (to taste)
- 8 cups water
- 2 bay leaves
- 1 cup parsley
- 1/4 cup fresh thyme
- 1/4 cup plus 3 tablespoons cordyceps powder
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the shallots, garlic, celery, fennel, carrots and leeks. Season with salt and pepper to taste. Cook until the vegetables soften, about 5 minutes. Add the mushrooms and cook for 7 to 8 minutes, or until the mushrooms are soft. Add the water, bay leaf, parsley and thyme and season with additional salt and pepper to taste.
- Reduce heat to low and simmer, partially covered, for 50 minutes. Season with additional salt and pepper to taste.
- At this stage, you can either strain the broth through a fine mesh strainer into a large heat-proof bowl or pot and discard the vegetables OR keep the vegetables in the broth and leave them whole as-is OR use a handheld stick blender to puree the vegetables into a thick brothy-soup mixture.
- Stir in the cordyceps powder and serve warm.