Mother Earth Living – September-October 2019

22 motherearthliving.com

FOOD YOUR HEALTH

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|^ RECIPES |

IMMUNE-BOOSTING BROTH WITH

SHIITAKE AND ASTRAGALUS

Astragalus strengthens the immune

system, improving your resistance to

infection, and helps you stay healthy and

energetic during cold and flu season.

It’s often sold in slices that resemble

tongue depressors, so you can easily

remove them from any finished recipe.

Throughout cold and flu season, add a

few strips of astragalus to any soup or

stock you make. The flavor is mellow; it

won’t ruin the taste of the finished dish.

If you’re already sick, or you’re taking

immunosuppressant medication or blood

thinners, check with your practitioner first

before making this soup.

Yield: 12 servings.

2 tablespoons olive oil

2 large onions, peeled and diced

4 carrots, diced

4 celery stalks, ends removed

and diced

8 cloves garlic, smashed and

skins removed

10 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

4 quarts water

8 ounces fresh shiitake mushrooms,

sliced, or 4 ounces dried and

soaked in water to rehydrate.

12 slices dried astragalus root

4 tablespoons nutritional yeast

(^1) ⁄ 2 cup miso paste, divided

1. Place olive oil in a large stockpot,
   and roll it around to coat the bottom.
   Warm over medium heat. Once oil is
   warm, add onions, carrots, and celery.


2. Cook over medium heat for 6 to 7
   minutes, stirring occasionally to ensure
   that the vegetables are coated with oil
   and cooking evenly. When vegetables
   are fragrant and soft, add garlic and
   cook for another 1 to 2 minutes.


3. Using a cheesecloth and clean
   kitchen twine, tie thyme, rosemary
   sprigs, and bay leaves into a bundle.


4. Add water, cheesecloth-herb bundle,
   mushrooms (along with the soaking
   water, if you used dried shiitakes), and
   astragalus slices to the pot and cover.
   Bring to a boil. Once boiling, reduce
   heat to medium and partially cover the
   pot. Simmer for 30 minutes, and then
   add nutritional yeast.


5. Remove the astragalus and herb
   bundle from the broth. Strain the
   vegetables out, if desired. If you’re not
   using it right away, store broth in the
   fridge for 4 to 5 days, or in the freezer
   for 3 to 4 months.


6. To serve, spoon 2 teaspoons of miso
   paste into each serving vessel — mugs,
   teacups, and bowls all work well. Ladle
   1 cup hot broth over miso paste, using
   the back of a spoon to help the paste
   dissolve completely into broth. Drink
   and enjoy!

citrus and other healing herbs and

vegetables, we’ve compiled some

soups to support your health and

sanity through fall and winter.

Savory shiitake and astragalus

broth will increase your energy

and immunity, while eleuthero

miso soup with garlic and ginger

will help counteract stress, and a

creamy broccoli soup becomes a

detox powerhouse when combined

with ingredients to cleanse and

repair the body.

— BLAIR GORDON