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 and ginger a natural anti-inflammatory agent.
Makes 12 Cups; 6 Servings
Ingredients:
1 ½ teaspoons extra-virgine olive oil
2 Large onions, thinly sliced
3 Garlic cloves, mashed
1 Tablespoon Minced fresh ginger
4 Ounces shiitake mushroom, stemmed and thinly sliced (about 2 cups)
2 Large carrots, thinly sliced on the bias
2 ½ pieces astragalus root (about 15 inches total)
10 cups Mushroom Stock
2 Tablespoons tamari or low-sodium soy sauce
Salt (optional)
2 cups broccoli florets
½ cup chopped scallions
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger and sauté until soft and translucent. Add the shiitakes, carrots, astragalus root, and mushroom stock. Bring to a low boil. Reduce the heat and simmer for 45 minutes.
- Add the tamari and adjust the seasoning with salt if needed. Add the broccoli florets and cook until tender, about 2 minutes.
- Remove the astragalus root pieces. Ladle the soup into bowls and garnish with the scallions before serving.
This best-selling True Food Kitchen dish can be found in the cookbook True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, MD, Sam Fox, and Chef Michael Stebner.
