Ginger and mushroom soup with Echinacea root

This recipe comes from the Living Medicine website, and their great downloadable hand out on Allergies, Colds and Flu

Ingredients:

• 7-10 cm root ginger, peeled and shredded 
• 1-2 medium chilli(s), finely sliced 
• 2 large onions, peeled and sliced
• 12 shiitake or other mushrooms, thinly sliced 
• 2 tbs dried Echinacea angustifolia/purpurea root, tied in small muslin/cloth 
• 5 tbs elderberries or rose-hips, fresh or dried • 
• 2 litres vegetable or chicken stock •
• 8 crushed garlic cloves •
• 1 tbs chopped fresh thyme • 
• 2 tbs sweet miso paste •

Method:

1. Sauté ginger, chilli and onions in saucepan till soft. 
   
2. Add mushrooms and fry lightly for 5 mins. 
3. Add Echinacea root bag, berries and stock and simmer for 20-30 mins. 
4. Before serving, remove Echinacea and stir in garlic, thyme and miso. 

Enjoy - food is medicine!