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“Modern research shows that astragalus root, a Chinese herb long used to ward off colds and flu, has powerful immune-enhancing properties. The sliced dried root is available online and in herb stores. It is nontoxic and adds a pleasant, sweet taste when simmered in soups. Shiitake mushrooms also have an antiviral effect. Garlic is an antibiotic; ginger, a natural anti-inflammatory agent.”
READY IN:
1hr 50mins
SERVES:
6
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.).

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