IMMUNE SOUP

8 cups (237 ml) water

1 tablespoon (15 ml) olive oil

1 onion, diced

2 carrot, diced
2 celery sticks, diced

1 bulb garlic (at least 10 cloves), minced

One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh ginger root grated

1 1⁄2 cups chicken soup stock or vegetable stock

2 cups fresh, sliced shiitake mushrooms

1 large reishi mushroom

1 tsp of Miso paste - available at Asian section of supermarket (optional)

Fresh chilli, turmeric, Sage, thyme, oregano to taste

Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic.
Add the carrot and celery and cook for a few minutes until soft.
Add water and stock.
Add all other ingredients, except the miso.
Simmer covered for two hours.
Remove from heat, allow to sit for two more hours.
Remove reishi mushrooms and the astragalus root.
Add any other herbs to taste.
Then add the miso.
Enjoy.

Cant be frozen and eaten as needed.