Foragers Lion's Mane Mushroom Soup


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 2 cups chopped Lion's Mane mushrooms
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup uncooked wild rice
  • 1/2 teaspoon powdered Lion's Mane mushroom
  • 1/4 cup chopped fresh parsley


  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, or until softened.
  • Add the thyme, rosemary, sea salt, and black pepper to the pot and cook for another minute.
  • Add the vegetable broth, Lion's Mane mushrooms, carrots, celery, wild rice, and Lion's Mane mushroom powder to the pot. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the vegetables and rice are tender.
  • Stir in the chopped parsley and serve hot.

This hearty and nutritious soup is perfect for a cold winter day, and the Lion's Mane mushroom adds a delicious earthy flavour with the added potential health benefits.

Feel free to adjust the seasonings to your liking and enjoy!

Yum x

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