Feeling under the weather this time of year? Feed your defense system with fortifying, immune-boosting, and anti-microbial foods. Wild Mushroom and Root Vegetable Soup is a perfect way to banish those pesky winter bugs, since it contains wonderful immune-boosting wild mushrooms, anti-microbial ginger, anti-inflammatory turmeric, and detoxifying onions, garlic and parsley. All those lovely, colorful root veggies will nourish both body and soul too.
Mushrooms are also a Younger You superfood since they modulate the activity of enzymes involved in methylation, including DNA methylation and have been shown to reduce excess levels of homocysteine. Plus, they are a good source of the methyl donors folate and choline; and vitamins D, B2, B3 and B6.
Servings: 4
Ingredients:
- 2 Tbsp Coconut or olive oil
- 1 Medium onionThinly sliced
- 25 Shiitake mushrooms (or other wild)Stemmed and thinly sliced
- 5 Baby portobello mushroomsStemmed and thinly sliced
- 2 Cloves garlicMinced
- 4 Cups bone brothSuch as chicken, beef, turkey
- 2 Cups Root veggies (Such as beets, carrot, rutabaga, celeriac)Peeled and 1/4 inch cubed
- ½ Inch GingerPeeled and minced
- ½ Tsp turmeric
- ⅛ Tsp cayenne pepper
- Salt and pepper to taste
- 3 Leaves Swiss chard (Roughly chopped)
- 2 Tbsp Fresh parsley (Finely chopped)
Instructions:
- Heat the oil in a large pot. Add the onions and cook until translucent.
- Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
- Add the broth, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the Swiss chard and let wilt 1-2 minutes. Ladle into bowls and garnish with the parsley.
*Ideally, make your own bone broth by simmering bones (6-48 hours for chicken, or 12-72 hours for beef).
