 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
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 have an antiviral effect. Garlic is an antibiotic; ginger, a natural anti-inflammatory agent. Ingredients:
1 1/2 teaspoons extra virgin olive oil |
2 large onions, thinly sliced |
3 garlic cloves, smashed |
1 tablespoon minced fresh ginger |
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups) |
2 large carrots, julienned |
2 1/2 pieces astragalus root (about 15-inches total) |
8 cups mushroom stock (see recipe, below) |
2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce |
2 cups broccoli florets |
1/2 cup julienned scallion |
2 celery ribs, chopped |
1 medium onion, chopped |
2 ounces dried shiitake mushrooms |
2 1/2 quarts water |
1/2 cup low sodium soy sauce |
Directions:
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.
2. Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
3. Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
4. MUSHROOM STOCK:.
5. Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
6. Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
7. Bring to a simmer over medium-high heat.
8. Reduce heat and simmer 20 minutes.
9. Turn off heat, cover, and let stock steep 20 minutes.
10. Add 1/2 cup low-sodium soy sauce.
11. Pour stock through a fine-mesh strainer, discard solids, and let cool.
12. (Makes 2 quarts.).
|
|