Recipe Share- Seasonal Wellness: A Healing Mushroom Broth Recipe for Cold Weather

Seasonal Wellness: A Healing Mushroom Broth Recipe for Cold Weather

As the crisp air of fall gives way to the chill of winter, it’s the perfect time to nourish your body and soul with seasonal support. One of my favorite ways to stay warm and boost immunity during this seasonal transition is with a delicious, nutrient-packed mushroom broth. This recipe is not only comforting but also brimming with health benefits, making it an excellent addition to your wellness routine. Whether you’re looking to fortify your immune system or simply enjoy a cozy, grounding ritual, this is the broth for you. Let me know what you think

Mushroom Immune Broth Recipe
This broth is rich with umami flavor that support immune health and vitality. This recipe is from a great cookbook called, Nutritional Healing with Chinese Medicine, by Ellen Goldsmith, and Maya Klein.  

Supplies: 1 quart canning jar (1 L)

Ingredients: 

1/2 cup dried shiitake mushrooms (4 to 6)

1 leek

1 carrot

8 oz of button or cremini mushrooms  or swap with oyster mushroom for a different taste 

1 tbsp avocado oil

1 tsp grated ginger root

1tsp salt, or to taste

Directions:

1. Put shiitake mushrooms in jar with enough war water to fill. Close jar and let stand, shaking once or twice, letting them soak for 8 to 24 hours. 

2. Using a slotted spoon, transfer the mushrooms to a bowl, (try to avoid swirling the soaking liquid), Using kitchen scissors trim of and discard the stems then cut the shittakes into 1/8inch slices. Slowly pour the soaking liquid from jar into a small bowl, discard the last 1/2 cup that has the sediments. Set aside the clear liquid. 

3. Trim the roots and dark leaves off the leeks and discard. Cut the leeks into 2-inch long pieces, then thinly slice lengthwise. Rinse really well to remove grit. Drain well. Peel carrot and cut into small matchsticks. Cut button mushrooms into 1/8th inch thick slices. 

4. In medium saucepan, heat the oil. Add shiitake caps, leek, carrots, and button mushrooms, ginger, and salt; cook, stirring until leeks are brown and limp, about 10 min. 

5. Stir in reserved mushroom soaking liquid and bring to a simmer over medium heat, skimming off any foam. Reduce heat to low, cover and simmer for 30min or until the leek and carrot are very tender. Taste and season to taste with more salt if desired. 

6. Strain broth through a fine-mesh sieve into a large bowl. Discard solids, Use immediately or transfer to an airtight container, let cool and refrigerate for up to 5 days.

I hope you enjoy and share what you think or if you made any additions!