This is a simple immune-boosting soup that I make. With the exception of the onions and garlic, everything is cut in bite-sized chunks, never peeled, and always made using organic or better produce.
Remember, this is what works in our house. If you like lots of potatoes, add more. If you hate squash, leave it out and add something else. If you like your broth thin, add more water and adjust the salt. Leeks would be a good addition, as would turnips or parsnips, but I haven’t had access to them yet this year.
Don’t get tempted to over-season this. It only needs salt. Let the veggies speak for themselves. The astragalus and shiitakes bring such a wonderful flavor that I never want to cover it up with other seasonings.
- 1 big glob (at least 1/4 cup) of palm shortening, coconut oil, or chicken schmaltz
- 3 or 4 onions, caramelized in the fat
- 2 bulbs (not cloves) garlic, roughly chopped
- 4 to 6 sliced astragalus root sticks (they look like crude tongue depressors)
- 4 or 5 fist sized potatoes
- 2 or 3 fist sized sweet potatoes
- At least 1 pint fresh shiitake mushrooms (or dried equivalent) (Other mushrooms are fine, too.)
- 2 to 4 green zucchinis and/or yellow squash
- A chunk of a hot pepper can add a nice kick
- Salt to taste
- Pure water
Caramelize the onions in the fat first, add the astragalus sticks and all of the veggies, then cook at a simmer for at least an hour and a half.