Immune Booster Soup

4 cups of mushroom or chicken broth
1 small yellow onion, chopped
4-10 cloves garlic, to taste, crushed and chopped
2 carrots, grated
4-8 shitake mushrooms, sliced
3 tablespoons grated gingerroot, to taste
1 fresh lemon, juiced
3 tablespoons chopped fresh parsley

1. Bring the broth, onion, garlic, carrots, mushrooms and gingerroot to a slow boil. Reduce heat and simmer on low, covered for 15 minutes or until the vegetables are soft.
2. Remove from heat; add the lemon juice and parsley. Cover and steep for 5 minutes.

Recipe adapted from Yoga Journal. Provided by Debra Brammer, N.D.

This soup is easy to make and delicious. The freshness is evident from first taste. The fresh lemon juice makes a difference. There is a near immediate warming feeling inside after eating. I love it!