Immunity Mushroom Soup

Isabella March 2, 2020 0 Comments

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)
1/4 cup chopped scallions
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)

1/4 cup astragalus root  
(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

1 tablespoons tamari or low sodium soy sauce
Salt for taste

INSTRUCTIONS

On the stove

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, garlic, and ginger and saute until soft and translucent. Add the shiitakes, carrots, astragalus root and mushroom stock.
  3. Bring to a low boil, reduce the heat and simmer for 45 minutes.
  4. Add the tamari and adjust the seasoning with salt if needed.
  5. Add the broccoli florets and cook until tender, about 2 minutes.
  6. Remove the astragalus root pieces.
  7. Ladle the soup into bowls and garnish with scallions before serving.

In a pressure cooker

  1. In the pressure cooker, heat the olive oil on saute mode for 1 minute
  2. Add the onions, garlic, and ginger and saute until soft and translucent.
  3. Add the shiitakes, carrots, astragalus root, broccoli florets, and mushroom stock.
  4. Add the tamari and adjust the seasoning with salt if needed.
  5. Remove the astragalus root pieces.
  6. Ladle the soup into bowls and garnish with scallions before serving.

***

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.