Dr. Dazey’s Immune-Boosting Stew for Fall
Jun 9 …
2 Tbsp. olive oil
2 medium yellow onions, chopped
¼ lb. (1 Large clump) maitake mushrooms, chopped
¼ lb. shitake mushrooms, destemmed and chopped
¼ lb. oyster mushrooms, chopped
3 medium carrots, chopped
6 cloves garlic, minced
1 whole butternut squash, peeled and chopped into 1-inch cubes
1 large turnip, chopped
1 ½ cups cabbage, chopped
1 tsp. salt
1/8 tsp. cayenne pepper
½ tsp. allspice
2 quarts vegetable stock or chicken bone broth
14.5 oz. can of diced tomatoes, juice included
6 sprigs thyme
6 pieces astragalus root, sliced lengthwise for easy retrieval, or ½ cup in a simmering bag
2 cups of kale, chopped
In a large pot over medium heat, heat the oil and then add in the onion, mushrooms, and carrots. Sauté, stirring occasionally, for 5 minutes or until the veggies begin to soften.
Add in the garlic and sauté for another minute or two.
Add in the butternut squash, turnip and cabbage, as well as the salt and spices. Stir to mix it all up.
Pour in the broth, tomatoes (juices and all), astragalus root and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10-20 minutes.
Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready.
Discard the thyme sprigs and astragalus root before serving and add a bit more salt and pepper if needed.
- Let cool slightly and then enjoy!