This homemade soup captures some of the anti-cancer features of more expensive immune-enhancing soups. Unlike Sun Soup, it is inexpensive and tasty. Medicinal mushrooms have been shown to improve specific immune markers and contribute significantly to healing processes by stimulating the body’s immune system. They contain high concentration of fiber and act as prebiotic, antioxidant, and antibiotics. They hold anti-hyperlipidemic, hypotensive, and hypoglycemic ability in addition to helping many health conditions such as asthma, ulcers, and kidney inflammation.
Read more about the health benefits of mushrooms here.
- 1/4 lb. shiitake mushrooms
- 1/4 lb. maitake mushrooms
- 1/4 lb. oyster mushrooms
- 1 1/2 c. dried mung beans (pre-soak)
- 1 1/2 c. dried French lentils (pre-soak)
- I/4 head green cabbage, sliced in strips
- 1 large onion, diced
- 2 leeks, chopped
- 5 cloves of garlic, crushed and peeled
- 2 carrots, peeled and sliced
- 1 Tbs. olive oil
- 4 c. purified or spring water
- Sea salt or Tamari to taste
NOTE: If you cannot find fresh mushrooms, dried mushrooms are widely available, in the market or over from the Internet. Pre-soak until they are soft, then sliced. Also pre-soak the mung beans and lentils.
Peel the garlic cloves, crush them with flat side of knife. Wait 10 minutes, and then mince them.
Add the garlic and all the remaining ingredients and cook at a slight boil for two hours, stirring occasionally. Season with reduced-sodium tamari (soy sauce). Try pureeing in a blender. Refrigerate surplus after eating.
Consume one cup of this soup per day, 3-4 times per week. You may add any other fresh, organic vegetables.
~ Bon Apetit! ♥