14 cups water or vegetable or meat stock\n28 cloves garlic, peeled and roughly chopped\n1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)\n1 oz Codonopsis Root\nPlace all of the above in large pot and simmer covered for 2 hours. Recipe can also be halved and made in a medium size pot.\nStrain or take out herbs and garlic with slotted spoon.\nAdd any amount, chopped any size desired of the following vegetables:\nOnion \nCarrot \nCabbage \nGreen beans \nShitake mushrooms – If fresh are not available, dried mushrooms can be used and should be soaked in water for 15 minutes or longer before chopping. Save soaking water for future stock.\nSimmer as long as desired. Place tougher vegetable pieces in first, simmer and then add more delicate vegetables later so all are tender but not overcooked.\nAdd the following seasonings as desired:\nSea salt \nTamari or soy sauce \nSesame oil (cold pressed and unrefined) \n*Roasted Sesame Oil – add only small amount, try only ½ teaspoon first because the flavor is quite strong. *Is dark brown color, usually sold in small bottles in Asian food section.\nAdd cooked whole grain at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth. Grain suggestions include: rice, barley, millet, quinoa, etc.\nMeat can be cooked with the broth or can be added later.