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Herbal Mushroom Immunity Broth

Andrea Rossi, CNTP
Friday, January 6, 2017

There are many ways to increase immune health...

Adaptogenic herbs, vitamins and minerals, exercise and sleep, you name it. Aside from the more obvious, mushrooms are becoming a more well-known go-to for their potent immune-system support. Mushrooms, however, are not always the easiest items to regularly add into everyday meals. For example, some of the most beneficial mushrooms, such as reishi mushrooms, are woody and cannot be cooked and eaten in their whole form.

The best way to get the nutrients from these mushrooms is through soups, teas, and broths...

The recipe below offers a vegetarian broth base as a simple way to get the benefits of mushrooms in your diet. Mushrooms are rich in selenium, potassium, zinc, B vitamins, and copper. The carrots, celery stalks, and onions can be exchanged for whatever you happen to have on hand. Adding in Ayurvedic herbs will give you an added boost of health benefits and flavor.

The specific herbs, spices, and vegetables included in this recipe provide a variety of vitamins, minerals, and immune support...

Broths have been used for generations as health preventatives. Broths are easy to digest and can easily be incorporated into your daily routine, especially in the winter months, to increase immunity. Use as a base for soups, or, for daily intake; store broth in an ice cube tray (each day you can take one ice cube out; heat and drink)!

Mushroom Immunity Broth


• Filtered water or spring water
• 1 whole reishi mushroom
• 1 cup maitake mushrooms
• 4 carrots
• 3 celery stalks
• 1 ½ red onions
• 1 tsp whole black peppercorns
• 1 ORGANIC INDIA Turmeric Lift packet
• 1 tbsp ORGANIC INDIA Ashwagandha powder
• 4 smashed garlic cloves
• 2 bay leaves
• 1 small bunch parsley
• 5 sprigs thyme
• 1 tbsp salt


  1. Roughly chop all the vegetables, except the reishi mushroom. No need to peel! The onion skins are one of the most nutritive parts!
  2. Throw all the vegetables, except the reishi mushroom, into a large stew-pot and cover with water, and then cover with a lid.
  3. Heat the stew-pot over high heat. Once it comes to a boil, add the reishi for 5 to 10 minutes. The longer you leave it, the bitterer it will be, so taste also.
  4. Bring the temperature down to medium-low heat. Stir occasionally with a wooden spoon.
  5. Add the peppercorns, garlic, salt, parsley, thyme, and bay leaves.
  6. Cook for about 1 hour; you can add additional water throughout the cooking process if you let it cook longer and notice evaporation.
  7. Add the remaining herbs; turmeric and ashwagandha.
  8. Once the broth is adequately flavored, remove the vegetables and strain the remainder of the broth into a large bowl.
  9. Separate the broth into storage containers. This recipe generally keeps for 1 week refrigerated, but for several months if frozen.
  10. Enjoy!

About the Author

Andrea Rossi, CNTP

Andrea is a food justice activist, feminist, alternative health media producer, community organizer, certified nutrition therapy practitioner, and “moments embosser” (those who make regular moments pop). She was home schooled until high school, of which she attributes her insatiable curiosity, out-of-the-box-approach, and general poor taste in clothes. She loves meeting new people, especially the unapologetic beautiful weirdos,and has decided that her next professional calling is to write a sexual health rock opera, coming to a stage near you. Andrea currently works too many jobs,but they share one common mission: bringing people she knows, and those she still has yet to meet, dignity, joy, and love through food and community.