Immunity Soup

Part 1:
2 quarts filtered water
5 sticks of astragalus
3 slices reishi mushroom
1 inch knob of ginger, sliced
Simmer for 2 hours on medium heat to reduce by half.  Stain and set aside. Save astragalus and reishi to add to your wassail!

Part 2:
1 Tbsp olive oil
1 onion, diced
1 whole head garlic, minced
1 quart chicken bone broth (see recipe in fall book)
2 cups shiitake mushrooms or maitake, sliced
2 green onions, sliced as garnish

Instructions:
Saute onions and garlic in olive oil.  Add bone broth and mushroom/ginger reduction from above and simmer for about 30 minutes.  Add sliced shiitakes/maitakes toward the end of cooking.  Season with mineral salt and pepper to taste and garnish

This soup is a delicious and deeply nourishing.  If food was ever medicine...this is it.
Enjoy in radiant health,
Maria