This hearty hot soup – remember, the Stomach loves warmth – is the perfect complement to a chilly fall day. With the addition of fresh herbs and the delicate taste of celery root, this soup can be paired with just about any main dish, or can be enjoyed all on its own. The earthy root vegetables in this soup (celery root, anise bulb, carrots) give the Stomach an added boost. Leeks and garlic both benefit the Liver, while mushrooms cleanse and detoxify the body. Dried mushroom powder also lends an added layer of flavor to this soup.
3 cloves garlic, minced
1 Tablespoon olive oil
2 teaspoons mushroom powder
1 Tablespoon butter
1 leek, diced
1 celery root bulb, peeled and chopped into 1/2 “ cubes (about 1 cup)
1 cup chopped anise
4 carrots, peeled and roughly chopped
1/2 cup brown rice
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped sage
1 teaspoon freshly chopped thyme
Freshly ground salt and pepper to taste
In a large stockpot, sauté garlic in olive oil until fragrant.
Add a dash of salt and the mushroom powder. Sauté another 2 minutes.
Then add the butter. When melted, add the leeks, celery root, anise, and carrots.
Sauté over medium heat about 10 minutes, until the vegetables are aromatic and the leeks are starting to brown. Add salt and pepper to taste.
Add the rice and mix. Then add 10 cups of boiling water.
Let cook about 15 minutes, or until the rice is tender.
Add the freshly chopped herbs and season to taste.
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