MUSSEL SOUP
Here’s a simple soup to support Kidney function and fortify the body’s energy.
[cooked-sharing]
Sauté the onions, carrot, celery, and garlic in the oil over low heat until soft.
Add the broth, bay leaf, salt and pepper. Bring to a boil.
Lower the heat and simmer for 5-10 minutes partially covered.
Add the wine and simmer another 5 minutes, partially covered.
Bring back to a rolling boil and add the mussels.
Cover the pot and cook the mussels until they open, about 5-7 minutes.
Ingredients
Directions
Sauté the onions, carrot, celery, and garlic in the oil over low heat until soft.
Add the broth, bay leaf, salt and pepper. Bring to a boil.
Lower the heat and simmer for 5-10 minutes partially covered.
Add the wine and simmer another 5 minutes, partially covered.
Bring back to a rolling boil and add the mussels.
Cover the pot and cook the mussels until they open, about 5-7 minutes.
