Immunity Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 6
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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