Immune Soup

• 8 cups water
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bulb garlic (at least 10 cloves), minced
• One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh gingerroot grated
• 1 1⁄2 cups salted vegetable soup stock (I use chicken broth)
• 5 pieces sliced dried Astragalus Root
• 2 cups fresh, sliced shiitake mushrooms
• 1 large reishi mushroom
• cayenne powder, if desired

Bring water to boil in large pot.
Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours.
Remove from heat, allow to sit for two more hours.
Remove astragalus and reishi mushrooms. Reheat.
Add salt and pepper to taste, and cayenne powder if desired. (just enough to bring out a light sweat)

Most of us only notice our immune system when it is working hard. Normally it exists under the radar, removing unwanted guests with every breath. But when germs have penetrated its initial defenses, the immune system kicks into high gear. The battle to restore health leaves us with unwanted side effects that are meant to protect, but often irritate—fevers, coughs, runny noses, sore throats, stuffy heads, aches, and pains.

It is time to nourish our immune system. To build our initial defense so germs can’t penetrate, the best defense is a good offense. Ancient wisdom tells us that health comes when we live in harmony with the cycles of nature. So as temperatures cool, the sun moves north, and we start spending more time in close quarters, it is time to nourish our immune system.

Lifestyle and diet are important factors. Get sufficient rest, exercise, and sun each day; increase digestive power with warm, simple, and spiced foods; and support vital energy with proper vitamins and minerals. A daily neti wash and frequent hand-washing will also remove unwanted germs.

Another source of immune power comes from our herbal allies—plants that offer their healing powers to support our lives. Three well-known immune tonics include:

Elderberry (Sambucus Nigra) This cluster of tiny berries has been used for centuries by cultures around the world to keep people healthy throughout the year. Modern science shows that the proteins and bioflavonoids destroy the ability of a cold or flu virus to infect our cells. Taken daily, it does wonders for keeping viruses at bay. Yet it can also be used at the onset of cold and flu symptoms. A tonic dose is ½–1 Tbs. for adults, ½–1 tsp. for kids per day, but for acute situations just up the serving dose to every 2 to 3 hours. While it is easy to find Elderberry syrup (or Sabuca) at most stores, it is just as easy to make at home with honey, water, and berries.

ELDERBERRY SYRUP

Mix honey with medicinal agent (tincture, powder, decoction)

Ingredients

• ⅔ cup black elderberries
• 3.5 cups of water
• 2 T fresh or dried ginger root
• 1 tsp cinnamon powder
• ½ tsp cloves or clove powder
• 1 cup raw honey (we get from our farmer's market)

Instructions

1. Pour water into medium saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey!)
2. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. At that point, remove from heat and let cool enough to be handled. Pour through a strainer into a glass jar or bowl.
3. Discard the elderberries (or compost them!) and let the liquid cool to lukewarm. When it is no longer hot, add 1 cup of honey and stir well.
4. When honey is well mixed into the elderberry mixture, pour the syrup into a pint sized mason jar.
5. Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.
6. Standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.