Add everything except astragalus, water, vinegar, and kelp to a food processor and chop as small as possible. Add this mixture and the remaining ingredients, except the astragalus, to a large pot.
Bring to a simmer, then lower until you simmer with only one bubble at a time rising to the surface. The ideal temperature is 140 degrees. Stir periodically and add water as needed. Try to adjust and keep the temperature constant. Remember, a crock pot is too hot even on the low setting.
Cook for as long as possible. Six hours is the minimum, 12 is ideal. Add the astragalus in the last hour of cooking. Cover and refrigerate overnight. The next day strain through a metal strainer then squeeze the pulp through cheesecloth to get out as much of the medicinal broth as possible.
This may be frozen in 1 cup portions for later use. If you keep it in the refrigerator it lasts 4 days. When using broth you may add it to any of your favorite soups or other recipes. It may also be heated and sipped like a tea.
This is wonderful when you are sick! Remember, when reheating try not to reheat up to a simmer. Reheating any hotter will not completely ruin it, but it does lower the potency of the immune nourishing polysaccharides. Most minerals are not affected by the heating.