With the cooler temperatures approaching and cold and flu season upon us, why not warm up and stay healthy with this great immune boosting soup! Here is the recipe:
1 astragalus root strip (available at most Chinese supermarkets)
1 burdock root
1/2 tsp thyme
1/2 tsp sage
6 cups of vegetables cut into bit sized pieces (broccoli, cauliflower, carrots, celery, green peppers, parsley, potatoes, squash, string beans, zucchini)
1 cup of cooked barley
1) In a glass or stainless steel pot, simmer the astragalus and burdock in the water with the thyme and sage for about 20-30 minutes. Strain out the herbs and use the water as a broth for the soup.
2) Add the vegetables and barley to the broth and cook. Allow to simmer slowly for 1 hour.
3) Serve warm. The soup can be strained and served as a broth or served with all of the vegetables. Make 6 servings.