It’s the most wonderful time of the year: cold and flu season. With all of the added stress of the holidays, it’s easy to get worn down and end up sick. Skipping the sugary treats that are everywhere along with adding in an abundance of fresh vegetables and herbs can help keep you well.
This soup comes from one of the four founder’s of Bastyr University, Dr. Bill Mitchell. Dr. Mitchell’s Immune boosting soup is one of my favorite recipes to share with others. It’s really easy to make and is full of flavor. You can sip it in a mug or use as a base for a more complex soup.
Shiitake mushrooms are packed with phytonutrients, minerals, B vitamins and vitamin D. They are commonly referred to as “medicinal mushrooms” and studies have shown they can stimulate the immune system. Garlic and onion are potent antimicrobials; ginger adds warmth which is great if you’re feverish. Fresh lemon and parsley add Vitamins C and A along with bioflavonoids.
- 1 quart chicken broth (or substitute mushroom or miso broth)
- 1 small yellow onion, chopped
- 4 cloves garlic, crushed and chopped (or more to taste)
- 1 carrot, grated
- 4 fresh Shiitake mushrooms, sliced (or more to taste)
- 1 tbsp ginger root, grated (or more to taste)
- 1 fresh lemon, juiced
- 3 tbsp fresh 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.
- Enjoy as is or blend with an immersion blender for a smoother broth.
I know it’s pretty chilly across the U.S. so I hope you’re staying warm and well. What is your favorite Winter comfort food? Any recipes you swear by when you’re feeling under the weather? What are you eating this Meatless Monday?