KC Compton is the editor-in-chief of The Herb Companion. She recommends lots of garlic and mushrooms to help ward off the flu. Elderberry is also effective.
Mushroom Chicken Soup
2 Tablespoons butter
2 Tablespoons olive oil
2 cups chopped onions
3 cups of shiitake mushrooms, chopped
1 Tablespoon chopped fresh parsley and/or thyme or 1 tsp dried
2 Tablespoons all-purpose flour
4 cups chicken or vegetable broth
3 cloves garlic, minced (more if you can stand it)
Melt butter and oil in a big pot over medium-high heat. Add onions; sauté until golden, about 3 minutes. Add mushrooms and herbs; sauté until mushrooms start to brown, about 5 minutes. Reduce heat to low, sprinkle flour over contents of pot and stir quickly to mix it in well. Add a broth slowly, stirring constantly. Bring soup to boil. Add garlic and stir. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper if you like.
It will smell so good you’ll be feeling better before you even ladle it into your soup mug. If you want a little more substance, you also can stir in some egg noodles after you’ve added the broth and just cook al dente.
I’ve prepared it with a little white wine stirred in as well, but if we’re going for strictly medicinal, maybe we should leave that out.
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