SHIITAKE MUSHROOM MISO SOUP

The following soup is packed with therapeutic action from the olive oil, onions, garlic, miso and most notably, the shiitake mushrooms. These meaty, woodsy flavored mushrooms have long been recognized for their immunity boosting, anti-viral and anti-tumor properties.

* ½ lb fresh shiitake mushrooms (12 medium sized).

* ½ tablespoon extra virgin olive oil.

* 1 small onion, diced.

* 4 cloves garlic, crushed.

* ½ teaspoon dried thyme.

* ½ teaspoon dried marjoram.

* 4 cups purified/filtered water.

* 1 cube vegetable bouillon.

* 4 tablespoons miso paste.

* ½ cup chopped fresh parsley.

-Remove stems from the mushrooms and clean caps with damp cloth. (Keep the stems for stock) Cut mushroom caps in half, and then cut into thin strips.

-Saute the mushrooms, onions, garlic, thyme and marjoram in olive oil over medium heat for 5 minutes, stir frequently.

-Add the water and vegetable bouillon bring to a light boil. Cover, reduce heat and lightly simmer for 12 minutes.

-Place miso in small bowl. Add ½ cup of soup liquid and stir until smooth.

-Take pot off heat and stir in the miso. Add parsley and adjust seasoning.

-Heat on low/medium heat for 3 minutes. Pour into bowls and serve.

Have this at least 3 times a week. Flavor with Bragg's Liquid Aminos if necessary.