Everyday Immune Soup Recipe

This immune soup can support your immune system year-round.


| December/January 2012


This potent immune soup broth is a great way to support your immune system throughout the year. Be sure to use organic immune system herbs and mushrooms to avoid ingesting any harmful pesticides.

• 2 ounces astragalus root (Astragalus membranaceus)
• 2 ounces shiitake mushroom (Lentinula edodes)
• 2 ounces reishi mushroom (Ganoderma lucidum)
• 1 ounce codonopsis (Codonopsis spp.)
• 2 ounces chaga root (Inonotus obliquus)
• 1 ounce ginger root (Zingiber officinale)
• Beef or chicken bones (optional)
• 3 gallons water, divided

1. Bring herbs, bones and 2 gallons of water to a boil in a large stockpot. When the mixture comes to a boil, turn it down to low and simmer. Simmer for 2 to 3 hours covered until the volume decreases by half.

2. Add another gallon of water and simmer for 3 more hours. Allow the liquid to cool, strain and freeze into ice cube trays.

3. To use, thaw 1 to 2 cubes daily and drink plain—cold or warmed up—or add to a soup of your choice. (I like miso or bean soups with this delicious mushroom blend.)


Jaclyn Chasse, N.D., is a licensed naturopathic doctor who practices in New Hampshire.  





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