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Immunity Soup
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Brief Description
Modern research shows that astragalus root, a Chinese herb long used to ward off colds & flu, has powerful immune-enhancing properties. The sliced, dried root is available online and in herb stores. It is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also boost immunity and have an antiviral effect. Garlic is an antibiotic; ginger, a natural anti-inflammatory agent.
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Main Ingredient
mushroom stock
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Category: Soups
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Cuisine: Chinese
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Prep Time: 25 min(s)
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Cook Time: 85 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
75 cal, 4 g protein, 13 g carbohydrates, 3 g fiber, 1.5 g fat, 0 g saturated fat, 987 mg sodium
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Posted By: ecarr
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Posted On: Mar 31, 2013
Number of Servings:
Ingredients:
- 2 - ribs celery
- 1 - medium onion
- 2 ounces - dried shiitake musrooms
- 2 1/2 quarts - water
- 1 1/2 teaspoons - extra virgin olive oil
- 2 - large onions thinly sliced
- 3 cloves - garlic smashed
- 1 tablespoons - minced fresh ginger
- 4 ounces - shiitake mushrooms stemmed & thinly sliced (about 2 c)
- 2 - large carrots julienned
- 2 1/2 - pieces astragalus root (about 15" total)
- 8 cups - mushroom stock
- 2 tablespoons - reduced-sodium tamari or low-sodium soy sauce
- 2 cups - broccoli florets
- 1/2 cups - julienned scallions
Directions:
Put all ingredients for stock in a large pot. Bring to a simmer over medium-high heat. Reduce heat and simmer 20 minutes. Turn off heat, cover, and let stock steep 20 minutes. Add 1/2 cup low-sodium soy sauce. Pour stock through fine-mesh strainer, discard solids and let cool. (Makes 2 quarts)
Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock, and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving. (Makes 12 cups)
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