Savory Immune-Boosting Mushroom Herbal Broth - Stove Top Version
Prep time
Cook time
Total time
Serves: 12-14
  • 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
  1. 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.
  2. 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.
  3. 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.
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