Daves Immune Soup Food

DAVE'S IMMUNE SOUP

Dave's Immune Soup image

This is a homemade version of the Patented 'Sun's Soup'. This soup is especially for Lung Cancer patients, however anyone who wants to super boost their immune system should give it a try. Take 1 cup per day for five days. Two days off, then repeat. The flavor is NOT good! So feel free to use spices (preferably hot spices and/or curry) to add some flavor. Many people prefer this soup pureed in a blender. Refrigerate surplus after eating

Provided by Axe1678

Categories Vegetable

Time 2h45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb shiitake mushroom (or 1 oz. dried)
1/2 lb maitake mushroom (or 1 oz. dried)
1/2 lb oyster mushroom (or 1 oz. dried)
1/4 lb dried mung beans
1/4 lb dried lentils
1/2 head cabbage, sliced
1 large onion, diced
2 heads garlic
3 large carrots
1 tablespoon olive oil
2 liters purified water
sea salt or soya sauce

Steps:

Presoak lentils & mung beans overnight, rinse & strain
Presoak dried mushrooms until soft (30 minutes) in purified water
Peel & crush garlic - wait 10 minutes - cut into small pieces
In a big pot, lightly saute onions, leeks and garlic in olive oil
Add water from mushrooms + some to make up 2 litres
Add garlic & all remaining ingredients.
Cook at slight boil (active simmer) for 2 hours, stirring occasionally.
Season to taste.

Nutrition Facts : Calories 193.7, Fat 2.6, SaturatedFat 0.3, Sodium 55, Carbohydrate 34.1, Fiber 11.4, Sugar 5.9, Protein 11.8

IMMUNITY BOOSTING SOUP

Immunity Boosting Soup image

This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 10

Ingredients

1 ounce dried astragalus root
4 ounces fresh dandelion root, thinly sliced (or 2 ounces dried)
4 ounces fresh burdock root, thinly sliced (or 2 ounces dried)
1 tablespoon grated fresh gingerroot
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 medium-size onion, chopped
5 to 8 medium-size fresh shiitake mushrooms
2 to 3 cloves garlic, minced
1/2 cup miso paste, (any variety)

Steps:

Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste.

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