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Super Immune Soup

A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center.

by Ram Aria

(dynamic)

Coprinus comatus. Photo by Cass Fuentes

Inspired by Tom Kha soup concepts, this recipe combines herbs, mushrooms, and several broths, fresh vegetables, and coconut milk for a delicious soup. Many of the ingredients are sold as immune-boosting foods.


Note from the Editors: FFSC is not a medical organization, and thus we are unable to confirm whether or not this soup would have medicinal benefits. Enjoy the flavors!

Objective:

Soup

Total Time:

Many hours

Yield:

1 gallon

Suggested Mushrooms:

  • Ganoderma lingzhi  (reishi)
  • Lentinula (Lentinus) edodes  (shiitake)
  • Pleurotus ostreatus  (oyster)

Ingredients

Mirepoix

(pronounced "meer-pwah")

2 –3 T Coconut oil

2 small leeks, cleaned and chopped

1 large carrot, chopped small

4 ribs celery, chopped small

6 garlic cloves, broken and bruised

6 inches ginger root, minced

6 inches turmeric root, minced

2 lemongrass stalks, broken and bruised


Mushroom Blend

1.5 lb. shiitakes, sliced and chopped

6 oz. fresh oyster mushrooms

1 small dry reishi mushroom, chopped

3 oz additional mushrooms of choice*, chopped


Stock and Seasoning

1 lime, quartered

1 qt. mushroom stock

1 qt. chicken broth

1 gallon vegetable stock

2 T Apple Cider Vinegar


Finishing Ingredients

2 cans Coconut Milk

3 bunches baby bok choi, chopped

1 bunch green onion, diced

3T Coconut Aminos (like Bragg’s, but coconut; Coconut Secret)

Salt to taste


Herbal Tea-soning

2 oz. Echinacea root

6 inches licorice root, broken

3 cold and flu tea bags

1 qt. water


* The original submitted recipe suggested 3oz of turkey tails; however, as Trametes versicolor are not on FFSC's Permitted Species List, we recommend you only use turkey tails if you know how to safely prepare them for consumption. Alternatively, you could try another popular soup mushroom, such as Coprinus comatus (shaggy mane).

Method

Sweat the Mirepoix

  1. Place coconut oil in heating stock pot

  2. Add leek, carrot, celery, garlic, ginger, turmeric root, and lemon grass.

  3. Sweat (do not brown) until vegetables are soft and aromatic.

  4. Add mushrooms, and stir quickly to coat with vegetable juices and coconut oil.


Prepare the Tea-soning

Meanwhile, combine echinacea root, tea bags, and licorice root on low heat and brew for as long as desired. (This will be added to the reduced soup later.)


Add the Stock

  1. Add all stocks, lime, and vinegar to the stock pot and increase heat to bring soup to a boil.

  2. When boiling, reduce to a simmer and cook for many hours until the liquid has reduced (up to 12 hours).


Finish the Soup

  1. When soup is reduced to desired flavor (this will intensify), add herbal tea.

  2. You may reduce the soup even more at this time, or you may remove from heat.

  3. Add the coconut milk and bok choi, and season to taste with salt and pepper, and coconut aminos.

  4. Immediately before serving, add green onions.


Additional Tips:

  • The longer this soup steeps, the better (up to 12 hours).

  • You can remove the reishi mushroom, lemon grass, lime and any firm ingredients before serving, for ease of eating (sick people will appreciate this effort).

  • Over time, the soup may separate, but a good shake in a sealed container will bring it back together.

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