Herbal Soup recipe

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Nourishing Herbal Soup Recipe So, my first step in putting together the herbal soup recipe was to look in my refrigerator and see what vegetables I had available. I chose an onion, two carrots, a delicata squash, 3 small potatoes, a leek, 3 leaves of kale, 2 cups chopped cabbage, 1 1⁄2 cups of dried shitaki mushrooms, and a can of diced tomatoes. So, look in your own refrigerator and see what you’ve got, feel free to make substitutions – sweet potatoes instead of squash for instance – or to leave ingredients out that you don’t have. I also added 4 cloves of chopped garlic, 2 Tablespoons of freshly grated ginger, 2 tsp. curry powder, 1½ tsp. basil and oregano, sea salt, freshly ground black pepper, ¼ cup dry

sherry, 3 cups of chicken stock and 2 cups of water. Ginger, garlic, onions, curry powder, and black pepper all help make this soup extra warming. [A note about the chicken stock: I make my own by simmering the bones, skin and cooking juices of one chicken in 1 ½ gallons of water for about 6 hours. Sometimes, I’ll add onions, carrots and garlic to the pot, and I also add .4 ounces of dandelion root, and .1 ounce burdock and astragulus root. Strained, this makes an incredibly nourishing and immune system building stock that can be stored in the refrigerator or freezer for future use. You can also use vegetable stock if you prefer a vegetarian option, or store bought chicken broth. I recommend adding burdock and astragulus root to your soup pot if they are not part of your stock already. I use tongues of astragulus root that can be taken out before serving the soup.] Burdock, shitaki mushrooms, chicken stock, and of course all

the fresh vegetables are very nourishing for our bodies. Then, garlic and astragulus help give a boost to our immune systems. This really helps us avoid colds and flues as we move from the warmth of summer into winter cold. You can get burdock, shiitake mushrooms and astragulus right here. You can also find fresh burdock and shiitake mushrooms at natural grocery stores. So, after making my stock, my first step in making the soup was to re-hydrate the mushrooms by covering them with boiling water for 15 minutes. Next, I sauted the chopped onion in olive oil for about 3 minutes in the soup pot. Then I added the sliced carrots and squash (peeled, seeded, and cut into bite sized pieces). At this point I put the ginger, garlic, curry powder, basil, and oregano, and basil in with the sauté and cooked the combination for 3 more minutes. Now add the chopped potatoes and 3 cups stock ¼ cup dry sherry, a cup of water and the mushrooms with their soaking water. Bring to boil and simmer for 10 minutes. Add chopped kale, leek, cabbage and tomatoes and simmer for 10 more

minutes. Season with sea salt, and freshly ground black pepper to taste. Serve with fresh-baked, warm bread and savor this slow food treat for you body! Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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