Immunity Soup

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.

• Ready In: 1 hr 50 mins
• Serves: 6
• Yields: 12 cups

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

• MUSHROOM STOCK

• 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.).