Chicken Soup

Chicken Soup-

1 small yellow onion, chopped
4 cloves garlic, sliced
4 cups low sodium vegetable or chicken broth, divided
1 teaspoon ground turmeric
8 fresh shiitake mushrooms, sliced
1 ½ cups julienned fresh kale
1 cup cubed butternut squash
2 tablespoons grated ginger
¼ teaspoon cayenne pepper (optional)
6 thin slices astragalus root (optional)
Juice of 1 fresh lemon
1 teaspoon miso paste

In a large pot over medium-high heat, cook onion and garlic in 2 tablespoons broth, stirring occasionally, until tender and most of the broth has evaporated, about 3 minutes. Add a splash of broth if needed to keep onion from sticking, then stir in turmeric and mushrooms and cook until mushrooms are tender, 2 to 4 minutes. Stir in remaining broth, kale, squash, ginger, cayenne and astragalus. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 15 minutes. Remove from heat and let cool slightly, than add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover let sit 5 minutes before serving.