IMMUNITY SOUP

Steps:

• Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
• Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
• Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
• MUSHROOM STOCK:.
• Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
• Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
• Bring to a simmer over medium-high heat.
• Reduce heat and simmer 20 minutes.
• Turn off heat, cover, and let stock steep 20 minutes.
• Add 1/2 cup low-sodium soy sauce.
• Pour stock through a fine-mesh strainer, discard solids, and let cool.
• (Makes 2 quarts.).