Immunity Soup

Directions

1. 1
   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.
2. 2
   Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
3. 3
   Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
4. 4
   MUSHROOM STOCK:
5. 5
   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.
6. 6
   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.
7. 7
   Bring to a simmer over medium-high heat.
8. 8
   Reduce heat and simmer 20 minutes.
9. 9
   Turn off heat, cover, and let stock steep 20 minutes.
10. 10
    Add 1/2 cup low-sodium soy sauce.
11. 11
    Pour stock through a fine-mesh strainer, discard solids, and let cool.
12. 12
    (Makes 2 quarts.).