For Recipe Weekend, we’ve stumbled on a wonderful website, and a great recipe! When Maddie’s family woke up yesterday with post-nasal drip, we knew this was the perfect recipe to share today, by Amy Thompson from PlantoEat.com. It’s great for Springtime allergies and sinus complaints. I make it with a homemade veggie broth including leeks, carrots, the peel of onions, and the kitchen sink. The lemon, garlic, and ginger in it are powerful antimicrobials, so use them with gusto! I've also taken liberties and added shitake mushrooms, because they are amazing immune boosters, and because I feel about shitakes the way some people (like my 8-year-old-son, for example) feel about ketchup. We’re on our way to the Farmer’s Market now to grab some great fresh greens to throw in the brew -- I’ve got my heart set on some gorgeous swiss chard and lacinato kale...

Happy Weekend!

Healing Spring Soup Ingredients

• 2 Tlbs olive oil
• 1 medium onion
• 4-5 cloves garlic
• 10-12 sliced and stemed shitake mushrooms (Jennifer's great addition, reconstitute dried mushrooms in warm water first)
• 1 Tlbs or about 1 inch of grated ginger
• salt to taste
• 6 cups chicken or veggie broth (see Jennifer's homemade veggie broth ingredients mentioned above)
• 1 bunch of spinach (or use any combination of greens you have on hand, swiss chard is still growing in the garden into the early summer)
• fresh squeezed lemon juice to taste (about 1-2 lemons)

Sautee onion in the olive oil on medium to medium-low heat until the onions are soft about 5-10mins. Add garlic and grated ginger. Sautee for 1-2 minutes longer. Add mushrooms and greens. Season with a little sea salt. Add the broth, bring it to a boil, then turn it to a low simmer. Simmer until shitakes are tender, about 5-10 mins. Take off of the heat and add the fresh lemon juice.

Blog Hopped on A Rural Journal