Immunity Soup
This is a wonderful soup for anyone who is immune compromised or battling cancer, but it is also a terrific preventive for anyone.
1 lb leafy green tops of daikon radish
1 lb large daikon radish
1 lb of carrots with their leafy green tops
6 extra large dried shiitake mushrooms (pre-soaked in water overnight)
1/2 lb Burdock root
1 lb of green vegetables, your choice or whatever you have in your garden — zucchini, chard, kale, brocolli, snow peas, snap peas, sugar snaps, etc
In a large soup pot, bring 1 1/2 gallons of water to a boil. Wash all the vegetables very well but do not peel anything. Chop everything into one inch pieces and add to the boiling water. Boil on high heat, a rapid boil for 20 minutes. Then cover and simmer for one hour. After one hour, turn off heat and leave on stove for twenty minute before drinking the broth. Remove the vegetables and store the broth in a glass container in the refrigerator for up to three days. Warm on stove top before consuming; never microwave. Discard the cooked vegetables unless very sick, then put into a vita-mixer and puree for a juice. This will keep in the refridgerator for up to 3 days; discard after 3 days.
Most of the ingredients for this soup are commonly available at natural foods stores. They are also available at most Asian markets, such as Hai Mart (H-mart) at Yale and Havanna.