Submitted By Helen Chin Lui, Owner of The Healing Place in Medfield, MA
Recipe by Debra Brammer, N.D., Associate Clinical Dean of Naturopathic Medicine at Bastyr Center for Natural Health
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serves: 6
Ingredients:
- 4 cups of either vegetable or low sodium, chicken broth, either packaged or homemade
- 1 small, chopped, yellow onion
- 4-10 cloves, chopped, garlic, to taste
- 1 thinly sliced, peeled, carrot
- 4-8 fresh, sliced, mushrooms (button, shiitake, portabella, etc., preferably shiitake)
- 1-3 teaspoon of grated gingerroot, to taste
- 1 fresh, juiced, lemon
- 3 tablespoons of chopped, fresh, parsley
Directions:
Bring the broth, onion, garlic, carrot, mushrooms, and gingerroot to a slow boil. Reduce the heat and simmer on low, covered, for 15 minutes or until the vegetables are soft. Remove from heat; add the lemon juice and parsley. Cover and steep for 5 minutes. Eat while hot.
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