MUSSEL SOUP
Here’s a simple soup to support Kidney function and fortify the body’s energy.
[cooked-sharing]
1 tablespoon olive oil
1/2 onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
3 cups broth
1 bay leaf
Salt and pepper to taste
1/4 cup dry white wine
1 pound mussels
1
Sauté the onions, carrot, celery, and garlic in the oil over low heat until soft.
2
Add the broth, bay leaf, salt and pepper. Bring to a boil.
3
Lower the heat and simmer for 5-10 minutes partially covered.
4
Add the wine and simmer another 5 minutes, partially covered.
5
Bring back to a rolling boil and add the mussels.
6
Cover the pot and cook the mussels until they open, about 5-7 minutes.
CategoryFish, Fowl, Eggs, and Soy
Ingredients
1 tablespoon olive oil
1/2 onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
3 cups broth
1 bay leaf
Salt and pepper to taste
1/4 cup dry white wine
1 pound mussels
