Immune Boost: Mushroom and Barley Soup

Immune Boosting Deliciousness

Recipe Adapted from Unidentified Clipping

It’s January. I don’t know about you, but it seems like everyone around me is sick, getting sick, or getting over being sick. From people at work to kids in the library to shoppers in the mall, why don’t these people just stay home? But since they won’t, we healthy folks need to tend to our immune systems. Extra vitamin C, extra rest, extra hot lemon tea, extra greens, extra whatever it is that makes us feel healthier. And mushroom soup. I was pleasantly surprised that instead of tasting thin and medicinal, this soup is hearty and delicious, more like a stew. Even my mushroom-soup-wary husband likes it.

Bruce's Mushroom Kale Carrot Stir Fry

Kale, Mushrooms, and Carrots: Help Yourself to Health

Recipe by Bruce

Don’t you love it when (1) another family member cooks dinner, (2) they use up all the odd leftover veggies in the fridge, (3) what they cook turns out amazing, and (4) you have a pen, paper, and foresight to write down what they did so they can recreate their masterpiece again and again. Kudos to hubby Bruce for creating this recipe a few years back, using ingredients that we had on hand. Not only is it delicious, but also nearly every ingredient promotes health and builds the immune system with vitamins, minerals, phytochemicals, and antioxidants. Kale is high in vitamins A, B-complex, C, and K, as well as various flavonoids with antioxidant properties. Carrots have lots of vitamin A and several minerals. Mushrooms, ginger, and garlic are all nutritional superstars. The dish is colorful and low in fat. There is simply no downside to this recipe.

Bruce's Veggie Stir-fry II

Bruce's Latest Veggie Stir-fry

Recipe by Bruce

“Shall I stir-fry?” says my husband’s note to me while I’m on the phone with my East Coast sister around our West Coast dinnertime. I nod enthusiastically and give the thumbs-up sign. Who could turn down such an offer from the humble king of stir-frying? In addition to the purple carrots, broccoli, mei qing choi and green garlic from our CSA farm share, he used some frozen packaged shitake mushrooms approaching their expiration date.