Christophe Reissfelder's Cordycep Mushroom and Lentil Soup with Beef Bone Broth, Cumin and Marmite

Updated: Dec 26, 2019

Cordyceps mushrooms have been used by athletes to increase endurance and stamina by helping to increase the uptake of oxygen in our blood. But lately I found its mood enhancing effects to be even more alluring.

They have a mild nutty flavour, with earthiness still coming through. It has a pleasant enough taste and almost a hint of sweetness to it reminiscent of freshly ground flax seeds and if you’re lucky hints of hazelnut. Just like most mushrooms, cordyceps have a savoury umami-quality and a deep earthy-nutty flavour


  • 100g of (Puy) lentils

  • 1 yellow onion

  • ¼ celeriac

  • 100g of Borough Broth Co. Beef Bone Broth

  • 1 tsp of whole cumin

  • 1 tsp of marmite

  • 2 tbsp extra virgin olive oil or hazelnut oil

  • 1 tbsp wine vinegar

  • 3 tbsp chopped parsley


  1. First bring the lentils with cold water to a boil and drain and rinse the lentils under water. This will make them more digestible and produce less gas.

  2. Then fry the onions in butter on low heat (or olive oil) until soft, add the diced celeriac, one bay leaf, the “blanched” lentils, 1/2 cup water and the stock, bring to a boil and simmer for at least 30 min with the lid on.

  3. Meanwhile toast the cumin in a pan. Take a third of a cup of the lentil “stew” and blend with the toasted cumin, the Cordycep extract and the marmite (if using).

  4. Put that back blend back with the rest and stir.

  5. Add 1 tablespoon of vinegar, one teaspoon of salt and 2 tablespoons of olive oil. Serve with finely chopped parsley.

  6. Since Cordyceps mushroom help with energy production I would recommend eating that soup during the day and not in the evening.

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