Immunity Boosting Mushroom Soup

Mushrooms have been used for thousands of years both as food and for medicinal purposes. The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.

Shiitake mushrooms have been used for centuries by the Chinese and Japanese to treat colds and flu. Lentinan, a beta-glucan isolated from the fruiting body of shiitake mushrooms, appears to stimulate the immune system, help fight infection, and demonstrates anti-tumor activity.

Now if a food has that kind of effect on the body don't you think we should be eating it on a regular basis?  Of course we should. With that in mind I made a batch of mushroom soup.  Here is the recipe. 

Ingredients
1 tbsp grapeseed oil
1 jalapeno, minced
1 tbsp ginger, minced
2 bunches scallions, green and white part sliced, reserve 2 tbsp for garnish
1 lb shiitake mushrooms, sliced
3 quarts low sodium chicken stock
2 tbsp tamari
1 block silken tofu, cut into 1/2 inch cubes
2 cups shredded carrots
freshly cracked pepper

In a large pot heat the grapeseed oil, add the jalapeno, ginger and all but 2 tbsp of the scallions.  Saute for about 1 minute.  Add the mushrooms and saute about 2 minutes until softened. 

Add the stock, bring to a simmer and cook uncovered about 5 minutes to reduce by 20%. Add the tofu and carrots and cook gently for 2 minutes until the tofu is heated through. Season with pepper.  

Ladle into bowls and garnish with reserved scallions.

A word about chili's.  Most jalapenos are mild but by adding the seeds you get a little more heat. Test the heat by tasting a small piece.  If too hot for you, cut back on what you add to the soup.  If you want more heat add more chili, or a hotter variety of chili.  I like a slight heat, I want to know it's there, but I don't want it to be so hot that I can't enjoy it fully. Use your best judgement.

My suggestion would be to make a pot and serve a cup full for dinner everynight until it's gone.