Mycobooster Mushroom Soup

  • Preparation: 20 min
  • Cooking: 2h
  • Portions: 6


    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), shiitake (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


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.

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