Oyster Mushrooms in Ginger Turmeric Broth

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Who knew that Oyster Mushrooms (Pleurotus ostreatus), contained something called “Ubiquitin” which stops influenza A viruses in their tracks?  Flu viruses from that strain simply can’t replicate themselves in your cells if “ubiquitin” is present.

All I know, is that I have been craving vegetables, and soup.  Yes, I’ve been eating other things, but mainly I crave vegetables and soup.

This easy soup comes together in less than 1/2 an hour, and serves 2 people with small appetites.

*Edited to add 1/2 t maitake mushroom powder, stirred in at the end.  The maitake mushroom is another strong immune system builder*

Oyster Mushrooms in Ginger Turmeric Broth

1 litre – 4 cups vegetable broth

1 t grated ginger

1 t grated turmeric

1/2 t ground pepper

1 t dried lemongrass

1 t minced garlic

Bring all ingredients to a boil.  Then add next ingredients.  Reduce to simmer and add next ingredients.

1 large piece coste or bok choy, sliced thin

1/2 t fresh hot pepper,minced (or more depending on heat)

Simmer for 5 minutes or so.

80 grams fresh oyster mushrooms, whole, woody bottom removed

Simmer for another 5 minutes or so.  Remove from heat.

1/2 t coconut oil

1/2 t maitake mushroom powder

minced chives

Stir in oil and mushroom powder.  Top with chives, ladle into dishes, and serve.

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