This is a great soup to make eat during this time because we all need to boost our immunity. It is stocked with all antioxidants and anti-inflammation foods like garlic, ginger, shiitake mushrooms and spinach. You may not have cooked with fresh turmeric before, but I found some at Kroger. It’s also very filling and keeps me from snacking all day!

(serves 6-8)

*1 tablespoon extra virgin olive oil

*1 sweet yellow onion, diced

*4 cups shiitake mushrooms, sliced

*10 cloves of garlic, peeled

*4 “fingers” of ginger, peeled

*2 small pieces of fresh turmeric, peeled

*1 stalk lemongrass or 2 tablespoons minced lemongrass

*32 ounces vegetable or chicken broth

*2 bunches fresh spinach

Heat large soup pot. Add olive oil and sauté onions until soft.

While the onions are cooking, place the garlic, ginger and turmeric in a food processor and grind into a paste.

Add the mushrooms to the onion and sauté until soft.

Add the broth and the garlic, ginger & turmeric mixture. Bring to a boil, and then lower to simmer for 30-45 minutes.

Add spinach and wilt. Remove the lemongrass stalk, if used.

Purée with a hand blender to desired consistency, or leave chunky!