Immunity Soup Recipe

Name: Immunity Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 teaspoons extra virgin olive oil; 2 large onions, thinly sliced; 3 garlic cloves, smashed; 1 tablespoon minced fresh ginger; 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups); 2 large carrots, julienned; 2 1/2 pieces astragalus root (about 15-inches total); 8 cups mushroom stock (see recipe, below); 2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce; 2 cups broccoli florets; 1/2 cup julienned scallion; MUSHROOM STOCK; 2 celery ribs, chopped; 1 medium onion, chopped; 2 ounces dried shiitake mushrooms; 2 1/2 quarts water; 1/2 cup low sodium soy sauce

Servings: persons

1 1/2 teaspoons extra virgin olive oil
2 large onions, thinly sliced
3 garlic cloves, smashed
1 tablespoon minced fresh ginger
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
2 large carrots, julienned
2 1/2 pieces astragalus root (about 15-inches total)
8 cups mushroom stock (see recipe, below)
2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce
2 cups broccoli florets
1/2 cup julienned scallion
MUSHROOM STOCK
2 celery ribs, chopped
1 medium onion, chopped
2 ounces dried shiitake mushrooms
2 1/2 quarts water
1/2 cup low sodium soy sauce

1
Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
2
Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
3
Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
4
MUSHROOM STOCK:
5
Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
6
Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
7
Bring to a simmer over medium-high heat.
8
Reduce heat and simmer 20 minutes.
9
Turn off heat, cover, and let stock steep 20 minutes.
10
Add 1/2 cup low-sodium soy sauce.
11
Pour stock through a fine-mesh strainer, discard solids, and let cool.
12
(Makes 2 quarts.).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 teaspoons extra virgin olive oil, 2 large onions, thinly sliced, 3 garlic cloves, smashed, 1 tablespoon minced fresh ginger, and more.

Yes, Immunity Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Immunity Soup

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