This recipe can be found in Dr. Weil’s cookbook, True Food: Seasonal, Sustainable, Simple, Pure.
This recipe is great for a cold weather meal for those of us that might need a little immune system boost.
The sliced, dried astragalus root in this soup is available online and in herb stores; it is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also boost immunity and have an antiviral effect. Garlic is an antibiotic and ginger a natural anti-inflammatory agent.
Food as Medicine
Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties.
1 1/2 teaspoons extra virgin olive oil
2 large onions, thinly sliced
3 garlic cloves, mashed
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, stemmed and thinly sliced
2 large carrots, thinly sliced on the bias
2 1/2 pieces astragalus root (about 15 inches total)
10 cups Mushroom Stock
2 tablespoons tamari or low sodium soy sauce
2 cups broccoli florets
1/2 cup chopped scallions
- In a large pot, heat the olive oil over medium heat.
- Add the onions, garlic, and ginger and saute until soft and translucent. Add the shiitakes, carrots, astragalus root and mushroom stock.
- Bring to a low boil, reduce the heat and simmer for 45 minutes.
- Add the tamari and adjust the seasoning with salt if needed.
- Add the broccoli florets and cook until tender, about 2 minutes.
- Remove the astragalus root pieces.
- Ladle the soup into bowls and garnish with scallions before serving.
A True Food Kitchen recipe.