Immune Soup 4

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In this recipe, it takes Weil’s recipe in Eight Weeks to Optimum Health and tweaks it a bit. Immune Soup 8 cups (237 ml) water 1 tablespoon (15 ml) olive oil 1 onion, diced 1 bulb garlic (at least 10 cloves), minced One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh gingerroot grated 1 1⁄2 cups salted vegetable

soup stock (I use chicken broth) 5 pieces sliced dried Astragalus Root 2 cups fresh, sliced shiitake mushrooms 1 large reishi mushroom cayenne powder, if desired Now, you can make variations. You can cut out the reishi if you cannot find it. You can buy dried reishi mushrooms at Mountain Rose Herbs. Shiitake mushrooms are amazing for the immune system and are available at most supermarkets. Astagalus, as well as the mushrooms, are available at Asian groceries (as Huang qi), (root, not the powder). Mountain Rose Herbs is a high quality, reputable herb company. I always have a big jar of astragalus root by my stove. I throw a few pieces in practically every soup and tea I make. It is the main herb you think about for “herbal immune system nourishment.” Oh….back to the recipe! Bring water

to boil in large pot. Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours. Remove from heat, allow to sit for two more hours. Remove astragalus and reishi mushrooms. Reheat. Add salt and pepper to taste, and cayenne powder if desired. (just enough to bring out a light sweat) At this point, I also usually add a bit of miso.

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