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Yields 6 (1-cup) servings 

         ⌘  “Try this the next time you have a cold or those around you do. It’s not only healthful, but tasty too. Learn more about the health benefits here.” ~ Bobbi


*** Easy!


Prep Time: 30 minutes, start to finish

Tools: knife and cutting board, large (4 to 6-quart) saucepan

40 garlic cloves, peeled and smashed 

1 large onion, chopped 

2 tablespoons organic butter
1/2 cup finely chopped fresh ginger
1/2 teaspoon cayenne powder

1 teaspoon dried oregano (or more of fresh)
4 cups Pacific brand mushroom broth (or vegetable broth)

1 can coconut milk

1/2 cup shitake mushrooms, chopped
1/4 cup lemon juice 

Bragg’s Liquid Aminos to taste

Optional: add some cooked chicken


Chop the onions and set aside. Peel the garlic cloves (or buy them already peeled). Smash each clove with the flat side of the knife by hitting it with the heel of the hand. If you want to chop the garlic you can, but there’s no need. You will be puréeing the soup. Let the onions and garlic sit about 5 minutes to release more of their healthy anti-oxidants. 


Melt the butter in a saucepan, and add the onions. Cook a few minutes, and then add the garlic, ginger, and cayenne. Cook until garlic is tender.


Add oregano, mushroom or vegetable broth; cover and simmer about 15 minutes. In the meantime, sauté mushrooms in a little butter or oil. Set aside as garnish. 


Once the garlic is very soft, purée the soup with a hand held blender or in a blender until smooth. Return soup to saucepan; add coconut milk and chopped chicken, then bring to simmer. Remove from heat and add lemon juice and Bragg’s (or sea salt) to taste. 


Top each bowl with some sautéed mushrooms and even some cilantro. Enjoy being sick!

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™