Dr. Bill Mitchell's Immune Support Soup
Make this a part of your regular diet or give your immune system a boost when it needs it.
1 quartchicken broth (or substitute mushroom or miso broth)
1 smallyellow onion, chopped
4 clovecloves garlic, crushed and chopped (or more to taste)
1 eachcarrot, grated
4 eachfresh Shiitake mushrooms, sliced (or more to taste)
1 tbspginger root, grated (or more to taste)
1 eachfresh lemon, juiced
3 tbspfresh parsley, chopped
Bring the broth, onion, garlic, carrot, mushrooms and ginger root to a slow boil. Reduce heat and simmer on low, covered, for 15 minutes. Remove from heat; add the lemon juice and parsley. Cover and steep, off the heat, for 5 minutes. Eat and enjoy!
For a five-serving batch, you can use up to 10 cloves of garlic, up to 8 shiitake mushrooms or up to 3 tablespoons ginger, depending on your preference.
You can start the soup with half the total garlic you desire; then crush the remaining cloves, adding them with the lemon juice at the end. This retains more of the immune modulating constituents.
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|Source||By William A. Mitchell, Jr., ND, co-founder of Bastyr University; modified by Debra Brammer, ND, clinical dean of naturopathic medicine|