IMMUNE SOUP
INGREDIENTS
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
1 piece of Astragalus root
METHOD
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Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic.
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Add the carrot and celery and cook for a few minutes until soft.
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Add water and stock.
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Add all other ingredients, except the miso.
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Simmer covered for two hours.
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Remove from heat, allow to sit for two more hours.
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Remove reishi mushrooms and the astragalus root.
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Add any other herbs to taste.
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Then add the miso.
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Enjoy.
Cant be frozen and eaten as needed.