Vegetable/Chicken Soup
64 oz of vegetable or chicken broth (No msg)
1 large yellow onion diced
6 cloves of minced garlic
2 TBS of water to sauté
1 cup minced Maitake mushrooms minced (Shiitake will also work.)
1 TBS Himalayan Pink Salt (more or less according to your taste buds)
2 shredded carrots
2 stalks of minced celery
1 TBS of minced ginger
3 TBS of chopped fresh herbs (parsley, rosemary, marjoram and sage)
2 sticks of astragulas root
Sauté onion, mushrooms and garlic in 2 TBS of water.
Add to stock. Add in salt, carrots, celery, ginger, herbs and astragulas root. Simmer for 30 minutes on low. Add fresh ground pepper right before serving. Try adding a few bean sprouts or fresh green on top as a garnish.
Note: The astragulas herb and mushrooms can be added as a powder at the end before serving, if you do not have an astragulas root or if you do not like mushrooms. This can be purchased at a low cost at Mountain Rose Herbs. Also, the mushrooms can blended into the broth.