MUSHROOM MISO Immortality Soup to BOOST IMMUNITY

~ A deeply rejuvenative soup for immune supportand resilience ~
This is the kind of soup you make for serious rejuvenation, recovery and deep immune protection. This soup is especially useful when recovering from an illness, healing from a major life change, battling an acute condition, or recovering from an accident. My original recipe calls for American Ginseng which is unfortunately endangered within its wild habitat, so please source it only from a place that cultivates it ethically. Or, sub for the more accessible ones such as Siberian or Brazilian Giseng, both often coined “poor mans ginseng” within their local environment. Fortunately, there are many farmers who are growing American Ginseng with tender loving care. The soup can be made with any number of vegetables or meats. Feel free to get creative and add what is local and seasonally available to you. The recipe below can act as a base, and you can work your way up from there. 

INGREDIENTS

  • 1 large onion, chopped
  • 1 medium-bell pepper
  • 4–6 garlic cloves
  • 2 teaspoons coconut oil or extra virgin olive oil
  • 8 cups water or homemade veggie stock
  • 1 large sweet potato, peeled and cut
  • 2 large carrots, peeled and sliced into rounds
  • A handful of fresh medicinal mushrooms, like maitake, shiitake, lion’s mane, or agaricus*
  • 1 small piece of fresh ginger, minced
  • 1–2 teaspoons American or Korean ginseng powder*
  • 1tsp Chickpea Miso (or miso of choice)
  • 1 Tbsp of our Adaptogenic Mushroom Powder
  • 2 jujube dates (or substitute with a thumb’s worth of licorice)

*Note: American and Korean ginseng are in extinction, so only use them if you are in serious need of rejuvenation, like recuperating from trauma or an illness. Be sure to source from a sustainable and trustworthy farm, and do not support wildcrafting as that is depleting wild resources. If you find it difficult to find a good source, replace with Siberian Ginseng (Eleuthero) or Brazilian Ginseng Aka suma.

*If you don't have access to these mushrooms, you can do a blend yourself of one or two mushrooms of choice, such as 1-2tsp Reishi, 1-2tsp Cordyceps, 1-2tsp Chaga, or 1-2tsp Lion's Mane.

DIRECTIONS

  •  In a large pot, sauté the onions, bell pepper, and garlic in oil. Right before they caramelize, add the water or stock.
  • Add the sweet potato, carrots, mushrooms, ginger, ginseng, and dates (optional) in water. I usually use a proportion of 1:3, and allow 1/2 of water to evaporate to have a rich stock. Let it simmer for an hour or two. For variety, you can add other vegetables here (like shallots, squash, corn, fennel, etc) and your choice of protein or seaweed.
  • If you're using our adaptogenic mushroom powders, add in half way of the simmering process. Our mushrooms are already extracted, so there's no need to over-do it, but it won't loose the potency. 
  • After a 1.5-2 hours, turn the heat off and add the miso once the heat is off. and stir it in until dissolved.
  • Add your fresh culinary herbs of choice, such as cilantro, sage, basil, or other. Place the top back on for it to infuse a couple minutes with the heat off. Serve on a bowl and add in your favorite greens, such as kale, sprouts, and/or arugula.
  • Enjoy immediately!

NATURAL ANTI-VIRALS 


Adaptogenic mushrooms, and many other herbs such as Cats Claw, Pau D'arco, Sangre de Drago, and even our good old friend garlic, have been used since ancient times to prevent viral infection, and as natural anti-inflammatories. Studies have shown how many of these anciently revered medicines have a powerful ability to protect the immune system and help prevent viral proliferation. (read more about each herb here)

Thank you for your love and support to our small business, and stay safe out there! Please do feel free to email us or ask us if you have any  herbal needs  regarding protection. 

 

 

1 comment

I made my second batch of mushroom miso immortality mushroom soup last night! I have found it to be very delicious! I didn’t have a sweet potato so I used a kabocha squash. It adds color and texture. But I do miss the sweet potato!
Love all of your products! Recently made the rose chai for my daughter and her husband! Delicious!
Thank you for all of the information and knowledge, and of course, the products! Keep up the good work!💕

Laura March 19, 2020

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