Recipe of the Week - Roasted Shitake Leek Soup

Roasted Shitake Leek Soup

This past week, after making it thru most of the winter healthy, I came down with a chest cold.  Not one to head to the medicine cabinet for relief, I choose to infuse my body with nourishing soups. 

Shitake Mushrooms are one of my favorite powerhouse ingredients for soup.  Modern research has indicated shiitake mushroom may stimulate the immune system, possess antibacterial properties, reduce platelet aggregation, and possess antiviral properties, possibly through antiviral agents known as proteinase inhibitors.  Lentinan, a compound isolated from shiitake, is used as an intravenous anticancer agent in some countries.  Studies have demonstrated lentinan possesses antitumor properties, and clinical studies have associated lentinan with a higher survival rate, higher quality of life, and lower recurrence of cancer.  Like all mushrooms, shiitake mushrooms can produce high amounts of vitamin D upon exposure to sunlight or UV light.

Ingredients:

8 cups Mineral Broth

2 Leeks, (about 2 cups) sliced thin

4 cups Shitake Mushrooms, chopped

5 medium Carrots, sliced

2 tbls Exra Virgin Olive Oil

1 teas Chinese 5 Spice

1 teas Tumeric

1/4 teas Cayenne

1 lb. Aidell's Chicken Apple Sausage, diced

2 medium Apples, diced

1 teas Sea Salt

1 teas Ground Pepper

Heat Mineral Broth in a large stock pot.  Saute leeks in olive oil until limp, add to hot stock.  Roast shitake mushrooms in large skillet over high heat until light gold, add to hot stock.  Bring stock to low boil for a few minutes, then reduce heat.  Add remaining ingredients, simmer low for 1 hour, stirring occasionally. You can add a cup or two of hot water once the soup has reduced down a bit.

Servings:  10-12

Thankfully, after a couple of bowls of his savory soup, a good rub of doTERRA oregano essential oil and plenty of rest, I'm almost as good as new!