Astragalus Miso Immunity Soup Recipes

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IMMUNITY SOUP



Immunity Soup image

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.

Provided by ElizabethKnicely

Categories     Clear Soup

Time 1h50m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.
  • MUSHROOM STOCK:.
  • 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.
  • 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.
  • Bring to a simmer over medium-high heat.
  • Reduce heat and simmer 20 minutes.
  • Turn off heat, cover, and let stock steep 20 minutes.
  • Add 1/2 cup low-sodium soy sauce.
  • Pour stock through a fine-mesh strainer, discard solids, and let cool.
  • (Makes 2 quarts.).

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