Immune-Boosting Fall Soup
During cold & flu season, you can use this basic recipe as an immune-boosting foundation. Experiment with what’s in your pantry; add vegetables/beans/legumes that you and your family enjoy. You can find astragalus root in your local health food store, or asian grocer.
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- 4 dried or 2 fresh shiitake mushrooms (immune stimulant)
- 1 large onion, chopped (antibacterial, antiviral)
- 4-8 cloves garlic, minced (antibacterial, antiviral)
- 2 tbsp ginger, grated (antibacterial, antiviral)
- 2 tbsp olive oil
- 8 cups water or organic chicken/bone broth
- 4 or 5 astragalus root sticks (immune support, antiviral)
- 6 cups vegetables, cut into bite-sized pieces (good choices are carrots, celery, sweet potatoes, squash, tomatoes, green beans, and zucchini)
- 1 pound firm organic chicken or organic tofu, cut into small cubes
- 1 cup brown or wild rice, quinoa, or barley
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1 fresh lemon, juiced
- Soak dried mushrooms in a cup of hot water for 10 minutes while preparing the soup.
- Sauté onion, garlic and ginger in oil in a large stockpot until softened.
- Add water or stock and astragalus and bring to a boil.
- Slice mushrooms and add with their soaking liquid.
- Add vegetables, grain and protein and simmer on low, covered, for 20 minutes.
- Remove from heat, add the lemon juice, basil and parsley.
- Cover and steep, off the heat, for 5 minutes.
- Remove astragalus sticks, eat and enjoy!
Elly Jenkyns http://ellyjenkyns-nd.com/