Name: Immunity-Boosting Soup
Ingredients: 1 ounce dried astragalus root; 4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried); 4 ounces fresh burdock root, thinly sliced (or 2 ounces dried); 1 tablespoon grated fresh gingerroot; 1 tablespoon dried kelp, dulse, or other sea vegetable; 2 tablespoons olive oil; 1 medium-size onion, chopped; 5 to 8 medium-size fresh shiitake mushrooms; 2 to 3 cloves garlic, minced; 1/2 cup miso paste, (any variety)

Immunity-Boosting Soup

Recipe by By Mackenzie Edwards

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

1 ounce dried astragalus root
4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried)
4 ounces fresh burdock root, thinly sliced (or 2 ounces dried)
1 tablespoon grated fresh gingerroot
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 medium-size onion, chopped
5 to 8 medium-size fresh shiitake mushrooms
2 to 3 cloves garlic, minced
1/2 cup miso paste, (any variety)

Directions

Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.