Recipes: Honey-Lime Soup for Colds

Serves 4 (about 8 cups).

Note: Dried maitake mushrooms are sold in ½-ounce bags at your local co-op or grocery store, or you can substitute dried shiitake or button mushrooms. If you want an extra kick of raw garlic to fight the germs in your system, press a clove or two into the hot soup. From Robin Asbell.

• 8 c. water

• 2 in. fresh ginger, peeled and sliced

• 3 garlic cloves, sliced

• 1 large onion, sliced

• 1/4 oz. dried maitake (hen-of-the-woods) or other mushroom, about 2 large

• 2 large carrots, chopped

• 1 rib celery, chopped

• 10 oz. extra-firm tofu (water-packed), drained and cubed

• 1/4 c. fresh lime juice, about 1/2 lime

• 2 tbsp. raw honey

• 1/4 tsp. turmeric

• 1/4 tsp. cayenne

• 1 tsp. cornstarch or arrowroot

• 4 c. fresh spinach leaves, sliced

• 4 medium green onions, thinly sliced

Directions

To make the stock: Place 8 cups water into a 4-quart pot and add ginger, sliced garlic, onion, mushrooms and salt. Over high heat, bring to a boil, then reduce to a gentle simmer. Cover the pot and cook for 45 minutes to an hour. Don't boil or it will be bitter. Strain the stock and discard the vegetables.

To finish the soup: Bring the stock to a boil over high heat, then reduce to a simmer. Add the carrots, celery and tofu and cook for about 5 minutes, until the carrots are tender.

In a cup, stir the lime juice, honey, pepper, turmeric, cayenne and cornstarch. Stir the lime mixture into the soup, then add the spinach. Stir for just a couple of minutes to wilt the spinach.

Serve soup topped with green onions and, if desired, crushed garlic.

Calories160Fat5 gSodium380 mg

Carbohydrates24 gSaturated fat0 gTotal sugars13 g

Protein9 gCholesterol0 mgDietary fiber6 g