Happy Monday Everyone!
If you have been looking for ways to include immune boosting and cancer fighting foods into your diet, then you will not want to miss today’s video!
I got this recipe from a client of mine and tweaked just a little to include more cancer fighting, immune boosting mushrooms, specifically Maitake and Shitake mushrooms.
You will learn how easy it is to include nutritious and delicious mushrooms into your diet so you can benefit from their extraordinary properties. Whether you are fighting cancer, trying to prevent cancer or simply looking for delicious ways to stay healthy, you will not want to miss today’s video.
Once you’ve watched, I want to hear from you! Do you include shitake and maitake mushrooms into your diet? And if so, how do you prepare them? I would love to hear your recipes!
Enjoy this week’s Motivational Monday and have a wonderful week!
- 2 tbs. Olive oil
- 1 cup peeled and sliced carrots
- 1 cup sliced onions
- 1 cup sliced leeks, washed white and light green parts only
- 1/2 cup sliced celery
- 1 tsp. Fresh thyme leaves
- 2 pounds cleaned and sliced medicinal mushrooms such as maitake and shitake
- 1 1/2 tsp. Kosher salt
- 1/8 tsp fresh ground black pepper
- 6 cups organic chicken stock or vegetable stock
- 4 tsp. Minced chives
Heat olive oil over medium heat in large soup pot. Add the carrots, onions, leeks, and celery and cook until tender, but not browned. About 10 minutes. Stir in thyme and mushrooms and cook for 5 minutes until mushrooms have softened. Add stock, salt and pepper and simmer, covered for 30 minutes. Puree soup when cooled in blender. Adjust seasonings to taste. Serve with sprinkling of chives and maybe an extra drizzle of olive oil.