Mushroom Immune-Boosting Soup!
This recipe makes a nice big batch. Freeze about 1/3 of it. When you feel a bug coming on, just pop it in a pot to thaw and reheat. Eat the rest fresh to ward off those bugs in the first place. Of course, you can always cut the recipe in half, or fourths.
2 Tbs. Coconut Oil
2 oz. Dried Mushrooms (you can use shiitake, porcini, oyster, or a blend of all three)
2 Medium Onions (or 3 small)
2 Full Bulbs of Garlic
Equivalent of 2 "thumb size" pieces of Fresh Ginger
1/4 cup fresh Lemon Juice
2 quarts Filtered Water
Sea salt and pepper to taste
Using a clean kitchen knife, cut the dried mushrooms into bite size pieces, place in a large bowl and cover with boiling water. Set aside.
Cut onion into small chunks, peal cloves of garlic, peal roughly dice ginger. Place onion, garlic and ginger in food processor and pulse to a minced texture. You may need to do two batches, depending on the size of your food processor. If you don't have a food processor, you can mince by hand.
In a large stock pot, heat the coconut oil. Add your onion/garlic/ginger mixure and saute on medium for about 10 minutes. Add the mushrooms (including their water). Add the 2 quarts of water and lemon juice. Bring to a simmer, reduce the heat to a low-medium cook for another 1.5 hours.
Salt to taste when serving!
You could also make this in a slow cooker or Instant Pot!