Maitake is the most cleansing and targets the liver and lungs, shiitake is the most tonifying, especially for weak digestion and assimilation.

INGREDIENTS:

Be Your Own Chef - adjust to taste   

-20/30 grams maitake and shiitake mushroom [We order from Mountain Rose Herbs]

-2 cups of chicken broth

-2 cups of butternut squash

-1 cup of carrots

-1 tbsp salt

-Ginger

-Water

DIRECTIONS:

Step 1. Take about 20/30 grams of each type of mushroom, soaking them overnight in warm water.  Press down with plate to ensure they are not floating at the top. 

Step 2. Using the same water that was used to soak the mushrooms, transfer the water and mushrooms into a pot. Add a whole container of chicken broth (about 2 cups). Also add to the pot, a couple pinches of salt, a big piece of fresh ginger, and a few scallions. Let that all cook for two and half hours on low/medium heat.  

Step 3. While the mushrooms begin to cook, begin to cut up vegetables. I personally like to use the vegetables of the season such as butternut squash, carrots, and shallots (sweet potatos are also an option.) 

Step 4. (Optional) Toss the cut vegetables in a pan with olive oil and parsley. Sauté them until soft then add them to the soup. 

Step 5. (If step four seems like too much work, you can skip straight to this one!) Add the raw cut vegetables to the soup, allowing them to soften. 
Step 6. After the two and half hours is up, plus the extra time allotted to cook the vegetables you are ready to enjoy in whatever form you choose!