 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
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AuthorMaria is a spiritual writer and a self-love warrior with a deep and diverse background in both the culinary and healing arts. As a teacher, integrative healer, business owner, craft herbalist and cosmic gardener it has been her path throughout her many lifetimes to guide others (by sharing her process) to find strength and direction, gently planting seeds of heart centered, connected awareness. She is most passionate about guiding people to connect with their inner voice, a midwife to the joyful birth of inherent authentic creativity that lives within us all. When she is not busy writing, taking care of the farm or unschooling her feral daughter, she can often be found playing in the woods, communing with the flora and fauna and dancing with the faeries. Archives
January 2022
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Currently based in Berrien County, Michigan // originally Potawatomi and Miami land
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