Vegan Reishi Mushroom Soup

Ingredients:

• 1 cup reishi mushrooms, thinly sliced
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 potato, peeled and diced
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until they are soft and translucent.
3. Add the reishi mushrooms, carrot, celery, and potato. Cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, then add the thyme and bay leaf.
5. Bring the mixture to a boil, then reduce heat and simmer for about 20-30 minutes, or until the vegetables are tender.
6. Remove the bay leaf, and use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.