Herbal Immune System Soup Recipe

Herbal Immune System Soup Recipe: a great cold home remedy and flu home remedy

This herbal immune system remedy goes a weeee bit beyond my KEEP IT SIMPLE mantra, but I felt it was worth posting. 

 

If you are ready to venture out a little and add one or two herbs you may not have heard of and are ready to learn about, try this recipe out. Most of the recipe still uses common ingredients.

 

This recipe was reprinted in one of MY FAVORITE HERB BOOKS called Herbal Antibiotics, by Stephen Buhner. If you want to thoroughly read about all the herbs I talk about on this site related to cold and flu cure along with many others, this is the book for you. It is a short, simple book that is concise and amazing.

 

If you want to order it, type or copy and paste the title in the Google search bar on the top of the page.

 

In this recipe, Stephen takes Andrew Weil’s recipe in Eight Weeks to Optimum Health and tweaks it a bit.

 

Immune Soup

  • 8 cups (237 ml) water

 

  • 1 tablespoon (15 ml) olive oil

 

  • 1 onion, diced

 

  • 1 bulb garlic (at least 10 cloves), minced

 

  • One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh ginger root grated

 

  • 1 1⁄2 cups salted vegetable soup stock (I use chicken broth)

 

  • 5 pieces sliced dried Astragalus Root

 

  • 2 cups fresh, sliced shiitake mushrooms

 

  • 1 large reishi mushroom

 

  • cayenne powder, if desired

 

Now, you can make variations. You can cut out the reishi if you cannot find it.

 

Shiitake mushrooms are amazing for the immune system and are available at most supermarkets.

 

Astragalus, as well as the mushrooms, are available at Asian groceries (as Huang qi),

 

I always have a big jar of astragalus root by my stove. I throw a few pieces in practically every soup and tea I make. It is the main herb you think about for “herbal immune system nourishment.”

 

Oh….back to the recipe!

  • Bring water to boil in a large pot.

 

  • Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours.

 

  • Remove from heat, allow to sit for two more hours.

 

  • Remove astragalus and reishi mushrooms. Reheat.

 

  • Add salt and pepper to taste, and cayenne powder if desired. (just enough to bring out a light sweat)