This immunity mushroom recipe is great for a cold weather meal for those of us that might need a little immune system boost.
Prep 15 minutes | Cook 45 minutes (varies) | Total 1 hour (varies) |
INGREDIENTS
1/2 teaspoons extra virgin olive oil
1 large onions, thinly sliced
2 garlic cloves, mashed (let sit for 10 minutes for allicin release)
1 large onions, thinly sliced
2 garlic cloves, mashed (let sit for 10 minutes for allicin release)
1/4 cup chopped scallions
1/2 tablespoon minced fresh ginger
1/2 tablespoon minced fresh ginger
1 large carrots, thinly sliced on the bias
2 ounces shiitake mushrooms, stemmed and thinly sliced
(I like the fresh shiitake more than the dried, but the dried can do in a pinch)
(You can get astragalus from Asian supermarkets in a whole root form or from herbal stores. If not available, Amazon also sells it.)

1 cup broccoli florets
4 cups Mushroom Stock
INSTRUCTIONS
On the stove
- In a large pot, heat the olive oil over medium heat.
- Add the onions, garlic, and ginger and saute 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 scallions before serving.
In a pressure cooker
- In the pressure cooker, heat the olive oil on saute mode for 1 minute
- Add the onions, garlic, and ginger and saute until soft and translucent.
- Add the shiitakes, carrots, astragalus root, broccoli florets, and mushroom stock.
- Add the tamari and adjust the seasoning with salt if needed.
- Remove the astragalus root pieces.
- Ladle the soup into bowls and garnish with scallions before serving.
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Food as Medicine
Research has shown that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties. It is nontoxic and adds a pleasant, sweet taste when simmered in soups.
Shiitake mushrooms also boost immunity and have an antiviral effect.
Garlic has antibiotic properties, and ginger is a natural anti-inflammatory agent.