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8 cups vegetable stock
1 tablespoon olive oil
1 onion, diced
4-8 cloves garlic, minced
One 1-inch piece of fresh gingerroot, peeled and finely chopped
1 cup sliced carrots
1 slice astragalus root
1 cup shiitake mushrooms (fresh or reconstituted), sliced
1 cup broccoli florets
Directions:
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1st Keep
 VeggieLover
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