Dr. Bill Mitchell's Immune Support Soup

Source: By William A. Mitchell, Jr., ND, co-founder of Bastyr University; modified by Debra Brammer, ND, clinical dean of naturopathic medicine
Prep time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes


Make this a part of your regular diet or give your immune system a boost when it needs it.


1 quart
chicken broth (or substitute mushroom or miso broth)
1 small
yellow onion, chopped
4 clove
cloves garlic, crushed and chopped (or more to taste)
1 each
carrot, grated
4 each
fresh Shiitake mushrooms, sliced (or more to taste)
1 tbsp
ginger root, grated (or more to taste)
1 each
fresh lemon, juiced
3 tbsp
fresh parsley, chopped


For a five-serving batch, you can use up to 10 cloves of garlic, up to 8 shiitake mushrooms or up to 3 tablespoons ginger, depending on your preference.

You can start the soup with half the total garlic you desire; then crush the remaining cloves, adding them with the lemon juice at the end. This retains more of the immune modulating constituents.


Bring the broth, onion, garlic, carrot, mushrooms and ginger root to a slow boil. Reduce heat and simmer on low, covered, for 15 minutes. Remove from heat; add the lemon juice and parsley. Cover and steep, off the heat, for 5 minutes. Eat and enjoy!