Shiitake mushrooms, long renowned in China for their medicinal properties, are considered immune adaptogens, meaning they boost a diminished immune system but also calm an overreactive one (as in people with autoimmune issues). They also have a deep flavor that makes meat unnecessary to create a rich, satisfying broth. If you’ve got shiitakes on hand, you’ve got soup.
2 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/2 medium head cabbage, sliced thin
2 carrots, peeled and cut into 1 1/2-inch matchsticks
1 1/2 stalks celery, cut into 1 1/2-inch matchsticks
1 green onion, cut into 1 1/2-inch matchsticks
1/4 cup dried sliced shitake mushrooms
1 tablespoon wheat-free tamari
1 teaspoon white wine or rice vinegar
6 cups water (or, for an even richer soup, 4 cups water plus
2 cups vegetable or chicken stock)
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1. Heat the olive and sesame oils together in a heavy-bottomed pot over medium-high. Add the cabbage, carrots, celery, and green onion and stir fry about 3 minutes until softened.
2. Add the mushrooms, tamari, wine or vinegar, chicken stock, and water. Bring to a boil over high heat; reduce heat to low, cover, and simmer for 8 minutes until mushrooms are tender. Add salt and pepper; season with more of either to taste.
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·raw and/or cultured milk and cream products