IMMUNE SOUP

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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

  • 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.