Mushroom Immune Broth Recipe

2-3 ounces of dried mushrooms- Any combination you have of Shiitake (Lentinula edodes), Mitake (Grifola frondosa), Reishi (Ganoderma lucidum), Turkey tail (Trametes versicolor)

Optional: 1 ounce astragalus root, Burdock root

Chicken or turkey bones (I always save turkey and chicken carcasses, giblets and all the bones off of my families plates for making stock)

*Of course this can be omitted for a vegetarian option

Handful of fresh or dried thyme and parsley

2-3 onions, quartered, with skins

3-4 carrots, celery

4+ cloves of garlic

Greens- Can add stinging nettles, kale, spinach, lambsquarters….  Any greens on hand or wild harvested will add a nutritive kick.

Add all ingredients to a stock pot or large pressure cooker and cover with water.  it will take 1-2 gallons of water.

Instapot or pressure cooker: Cook for 3- 31/2 hours on high pressure

Stovetop: Simmer with lid on for 24-48 hours.

Let cool and strain, reserving the liquid (broth).

This broth can be used to make soups or in any recipe calling for chicken or vegetable stock.  It can be used as a medicine by drinking 1/2 cup daily.

The broth will stay good in the fridge for up to a week.  It can be frozen in quart containers or in ice-cube trays to make for an easy to take daily dose.

When I am cooking I always save the ends and bits of mushrooms, vegetables, culinary herbs, and onion skins and put them in the freezer for stock later on.

I also save all chicken bones from dinner for later stock making.

Some people bake the bones to make them brittle so they can be broken in order to make the marrow more accessible.  This does make a richer stock.  I however don’t do this extra step.   

This is my instapot after adding some ingredients for the soup stock.