Story/recipe coordinated by: LeiLani Paki, NTP
My son-in-law was having trouble with his gallbladder, feeling nauseated in the mornings and having problems digesting fats. His thymus point was also extremely hot, so I made bone broth soup and the next morning he felt relief which continues to today. This might not work for all gallbladder issues, but it is yummy and healthful anyway. Enjoy!!
Creamy Shiitake and Tomato Bone Broth Soup
- 2 or 3 large grass fed beef bones
- Water to cover plus 6 inches over bones
- 1/4 cup of apple cider vinegar
- Celery, onions, garlic and carrots
- Shiitake mushrooms, 1 quart
- Organic cream (can be sour cream)
- Carton of organic creamy tomato soup, or homemade
Cook bones and vinegar on low heat for 3 days adding water as needed, as is suggested by Sally Fallon in Nourishing Traditions. On the third day add 4-5 whole pieces of celery, onion cut in half, whole garlic bulb, and a couple of whole carrots. When they are cooked to mush, remove and blend in a blender and then pour this slurry back into the broth. It helps give the soup a tasty body. Strain out bones and give to your dog. They crumble like a cookie when chewed, and dogs make short work of devouring them. Chop and then sauté the mushrooms in butter for a few minutes until tender. Add to the broth. Add cream to the color of your liking. Add the creamy tomato soup, and enjoy.
This is a basic outline….you can also make a roux if desired and/or add other vegetables, diced tomatoes, seasonings, or even immune boosting herbs such as Astragalus, Burdock root, Ginseng, Echinacea, etc. to the broth for a couple of hours before you strain it. Turn it into your own health filled creation! Bon Appetite!
Rachael Jean Harper, CH, NTP
About the Cook:
Rachael Jean is a Sage Mountain Herbal Center graduate of the Science and Art of Herbalism, an intensive course created and taught by renowned herbalist, Rosemary Gladstar. She has also completed her apprenticeship, advanced apprenticeship, teacher training, and internship at the center. She studied clinical herbalism with Terriona Low Dog MD, AHG, and received her certification in Foundations in Herbal Medicines.
Rachael Jean is a member in good standing with the Nutritional Therapy Association, the owner of Empowered Herbals, www.empoweredherbals.comand formulator of the award winning Rachael Jean's Ultimate Green Drink, handcrafted in small batches to ensure quality and freshness. It is made from the finest ingredients available.
She teaches The Science and Art of Herbology Apprenticeship Program, with her husband Ken, in their secluded Herbal Retreat and Educational Center, in beautiful Quilcene, Washington.
