Colds have been whipping through our household since my daughter started JK this fall. Yoga Journal had an Immune Booster Soup in their December 2006 magazine. So, I made the immune booster soup and squeezed some oranges for fresh orange juice to go with it.
Immune Booster Soup
4 cups of mushroom broth
1 small yellow onion chopped
4-10 cloves of garlic, crushed and chopped
1 carrot grated
4-8 shitake mushrooms, sliced
1-3 tbsp. grated gingerroot
1 fresh lemon, juiced
3 tbsp. chopped fresh parsley
1. Bring the broth, onion, garlic, carrot, mushrooms nad gingerroot to a slow boil. Reduce the heat and simmer on low, covered for 15 minutes or until the veggies are soft.
2. Remove from heat; add the lemon juice and parsley. Cover and steep for 5 minutes.
My soup doesn't have any shitake mushrooms or parsley, because I wasn't feeling well enough to go to the grocery store and get some. This soup truly makes you feel better, immediately. I ate multiple bowlfuls of it two days in a row.