3 tablespoons extra virgin olive oil
10 ounces each: diced onion, diced celery, diced carrots, burdock root
6 ounces shiitakes
1 teaspoon each: ground turmeric, black pepper, salt, thyme, oregano, basil,
1 gallon water or chicken stock
1 dozen shucked oysters
1 vial liquid ginseng
Saute the onions, celery, carrots, peeled and thinly sliced burdock root, and sliced shiitakes in extra virgin olive oil until soft. Sprinkle in the ground turmeric and other spices, and add 1 gallon chicken stock or water. Bring to a boil and simmer for 45 minutes to an hour. Add the vial of liquid ginseng to the broth, and shucked oysters and allow the oysters to poach for 1 minute or so, remove from heat and serve immediately.