Medicinal Mushroom Broth

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Vegetarian

This nourishing anti-inflammatory recipe includes reishi, turkey tail, maitake, and shiitake mushrooms.

By Madeline Appel | Experience Life

Makes
Prep Time
Cook Time4 hours

Ingredients
Directions

Ingredients

1 gallon water
8 grams dried reishi mushrooms
8 grams dried turkey tail mushrooms
8 grams dried maitake mushrooms
8 grams dried shiitake mushrooms
5–8 grams dried calendula flowers
1 onion, cut in half
2 stalks celery, cut in half
2 large carrots, cut in half
2 cloves of garlic, smashed
Several large chunks of ginger
Fresh or dried turmeric, if desired
Other vegetables as desired (leeks, onions, etc.)
Herbs as desired (fresh thyme, cilantro stems, etc.)
2–3 tsp. salt, pepper to taste
Miso paste, to add after cooking

Directions

STEP 1

Place all ingredients except miso in a large pot and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 4 hours.

STEP 2

Cool, then strain through a fine mesh sieve into glass containers. Store in the fridge for up to one week.

STEP 3

To serve, heat through; remove from heat, then stir in 1–2 teaspoons of white miso paste. Drink from a mug.

STEP 4

Add a splash of soy sauce, sriracha, some dried wood ear mushrooms, soft tofu, and your favorite dried seaweed for a delicious and nourishing miso soup.

STEP 5

Add this broth to soups or cook your grains and legumes in it.

Nutritional information

By Madeline Appel

Soups

More like this

Bone Broth Mulligatawny Soup

This Indian-inspired soup combines chicken, warming spices, and coconut milk to create a comforting soup that will help support your gut health.

By Kate Morgan

Lunch & Dinner Soups

Exotic Mushroom and Millet Soup

Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.

By Cary Neff

Lunch & Dinner Soups