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I’ve been reading a lot of herb magazines lately, and one thing they all seem to agree on is shitake mushrooms have some wonderful health benefits, especially when you are sick. So, I’ve been playing with a recipe that is simple enough to make, even if you have the flu, but tasty enough that the whole family can enjoy. I’ve tested it on a few sick friends who say they love it and felt a bit better after eating it. Now, I can’t say if it’s the mushrooms, the easy-on-your-tummy feeling, or the warming sensation of soup, but if they like it, I will make it! Here’s my not-so-secret recipe!
Ingredients
- 8 oz Shitake mushrooms
- 7 cloves garlic, peeled and sliced
- 1 32 oz container vegetable stock
Instructions
- Remove the stems of the mushrooms, wipe off any debri, and slice the caps.
- Place the mushrooms and garlic in a medium saucepan. Add the vegetable stock and simmer for 2 hours, replenishing the liquid with water as needed. Serve with crackers or bread. Mushrooms may be removed if not liked or tolerated, as all the "goodness" is simmered into the soup.
See how easy that is? You can also drop all the ingredients in your crockpot and simmer on low all day. You’ll come home to a great soup, ready to eat!
