Savory Immune-Boosting Mushroom Herbal Broth - Stove Top Version
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 12-14
Ingredients
1 bulb of garlic, sliced in half
½ a medium red onion with skin
8 ounces shiitake mushrooms
2 tablespoons olive oil
3 celery ribs, coarsely chopped
4 slices dried reishi mushrooms
2 teaspoons dried/sliced astragalus root
1 sprig of fresh thyme
3-4 sage leaves
2-inch pieces of peeled/sliced ginger
1-inch piece of peeled/sliced fresh turmeric
2 teaspoons gotu kola
3 ½ quarts filtered water
1 teaspoon peppercorns
Sea salt to taste (optional)
How To Make
Preheat oven to 400ºF and line a medium sheet pan with parchment paper. Place garlic, onion and shiitake mushrooms on pan and drizzle with olive oil. Toss gently to coat. Roast for 10 minutes. Stir with a spatula and roast 10 minutes longer.
Transfer roasted vegetables and herbs to a 4-quart pot. Add remaining ingredients except sea salt and cover with water. Bring to a simmer. Simmer for 6-8 hours.
Turn off heat and stir in sea salt if using. Cool broth for 30 minutes. Strain broth into a large bowl. Ladle broth into jars and cool to room temperature. Store in refrigerator up to 5 days or freeze for up to 3 months.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/savory-immune-boosting-mushroom-herbal-broth-stove-and-instant-pot-versions/