Immunity Soup

Total Time: 1 hr 50 mins Preparation Time: 25 mins Cook Time: 1 hr 25 mins

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

Recipe

• 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.).