Immunity Soup (Andrew Weil, MD)

By Hklbrries

Requires one recipe "Mushroom Stock (Andrew Weil, MD) to complete.

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Modern research shows that astragalus root, a Chinese herb long used to ward off colds and 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.

Ingredients

• 1 1/2 tsp extra virgin olive oil
• 2 lg onions, thinly sliced
• 3 cloves garlic, smashed
• 1 tbsp minced fresh ginger
• 4 oz shiitake mushrooms, stemmed and thinly sliced (about 2 c)
• 2 lg carrots, julienned
• 2 1/2 pieces astragalus root (about 15" total)
• 8 cups Mushroom Stock (recipe in collection)
• 2 tbsp reduced-sodium tamari or low-sodium soy sauce
• 2 cups broccoli florets
• 1/2 cup julienned scallions

Details

Servings 6
Adapted from prevention.com

Preparation

Step 1

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.

Nutrition Information:
Per serving
75 calories
4 g protein
13 g carbohydrates
3 g fiber
1.5 g fat
0 g saturated fat
987 mg sodium