Here’s a simple soup to support Kidney function and fortify the body’s energy.

Yields1 Serving
 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.

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

Directions

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.

MUSSEL SOUP

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