Dave'S Immune Soup

• 1/2 lb shiitake mushroom (or 1 oz. dried)
• 1/2 lb maitake mushroom (or 1 oz. dried)
• 1/2 lb oyster mushroom (or 1 oz. dried)
• 1/4 lb dried mung beans
• 1/4 lb dried lentils
• 1/2 head cabbage, sliced
• 1 large onion, diced
• 2 heads garlic
• 3 large carrots
• 1 tablespoon olive oil
• 2 liters purified water
• sea salt or soya sauce

1. Presoak lentils & mung beans overnight, rinse & strain
2. Presoak dried mushrooms until soft (30 minutes) in purified water
3. Peel & crush garlic - wait 10 minutes - cut into small pieces
4. In a big pot, lightly saute onions, leeks and garlic in olive oil
5. Add water from mushrooms + some to make up 2 litres
6. Add garlic & all remaining ingredients.
7. Cook at slight boil (active simmer) for 2 hours, stirring occasionally.
8. Season to taste.

shiitake mushroom, maitake mushroom, oyster mushroom, beans, lentils, cabbage, onion, garlic, carrots, olive oil, liters purified water, salt

Taken from www.food.com/recipe/daves-immune-soup-351751 (may not work)