Ingredients:

• 1 tablespoon coconut oil
• 1 leek, cleaned and sliced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon dried reishi mushroom extract
• 6 cups vegetable broth
• 1 cup cooked brown rice or rice noodle
• 1 cup spinach or kale, chopped
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a soup pot, melt the coconut oil over medium heat. Add the sliced leek, diced carrots, and diced celery. Sauté until softened.
2. Stir in the dried reishi mushroom extract and sauté for a minute.
3. Add the vegetable broth and bring to a simmer. Let it cook for about 20-25 minutes.
4. Add the cooked brown rice or quinoa and chopped spinach or kale. Simmer for an additional 5-10 minutes.
5. Season with salt and pepper to taste.
6. If desired, add a squeeze of fresh lemon juice before serving.
7. Ladle into bowls and enjoy the immune-boosting benefits of reishi.