A highly nourishing and restorative blend, 7-Herb Long-Life Soup is an excellent broth to serve someone who is sick or recovering from illness. This is a wonderful recipe that can incorporate any number of tonic or adaptogenic herbs. Use fresh herbs whenever possible, but if they’re unavailable, chopped dried roots will do. This soup also may be made in a chicken broth base.
Extra-virgin olive oil (Buy)
2 onions, sliced or chopped
2 or 3 cloves of garlic, chopped
3 quarts water
8 large shiitake mushrooms (fresh or dried), chopped (Buy)
4 ounces fresh burdock root (or 2 ounces dried), thinly sliced (Buy)
4 ounces fresh dandelion root (or 2 ounces dried), thinly sliced
2 ounces lycium berries
1 ounce astragalus, thinly sliced
1 ounce fo-ti (ho shou wu), cut and sifted
1 tablespoon fresh grated ginger root
1 ounce ginseng root (any variety)
Miso paste of choice
1. In a large pot, heat just enough olive oil to coat the bottom of the pan. Add the onions and garlic and sauté until tender and golden.
2. Add the water and bring to a boil.
3. Add the mushrooms and herbs, turn down the heat, and simmer over low heat for several hours.
4. When the roots are tender, turn off the heat and strain out the herbs. (I often leave the herbs in, especially if most of them are fresh.) Add miso paste to taste. Do not boil the miso, as it destroys its valuable enzymes. Add other seasonings and chopped vegetables as desired.