Immune Modulating Mushroom Broth
In traditional Ayurvedic medicine immune supporting herbs are part of an everyday wellness routine. Broths and soups are the perfect vehicle for adding medicinal roots, herbs, and mushrooms and making them is an easy habit to adapt in our modern lives. Earthy roots and mushrooms are great to ground us and provide sustenance to our immune system for the chilly winter months. Medicinal mushrooms like reishi, maitake, shitake, and adaptogenic herbs like astragalus play an important role in strengthening and modulating immune function and are key ingredients for seasonal wellness.
This immune tonic broth is soothing to the immune, digestive and nervous system and most of the ingredients can be found at co-ops, natural foods stores or any local apothecaries. I like to try to make a broth on Sundays to sip on throughout the week or add into soups. I love the ritual of making a large batch and sipping it as a warm tonic in the mornings or mid-day.
I want to highlight an under rated herb found in this soup- calendula! It’s wonderful to add calendula flowers to your broths and soups in the fall and winter. Calendula helps to prevent infection by way of moving the lymphatic system, and even after you’ve been sick it’s amazing to drink because it helps move any lingering infection out. Calendula is also extremely healing and anti-inflammatory to the gastrointestinal mucosa. So if you have an ulcer, GERD, or IBS try adding the flowers to your soups and broths.
medicinal mushrooms: 6 slices of reishi, 10 shitake, 1 large maitake, 3 small lions mane, 1 cup chaga.
10 slices of astragalus root
1 cup calendula flower
1/2 cup nettles
1 carrot, chopped
1 yellow onion, chopped
8 garlic cloves
3 quarts water
1 quart bone broth
7-10 springs parsley
3-5 springs of sage
salt and black pepper to taste
combine everything in a large pot and bring to a boil. cover, and let simmer on low heat for 2-3 hours. Keep an eye on the water levels. I add more bone broth instead of water to make the soup even more nutritional but you an add water and skip the bone broth if you prefer. Once the time is up, remove from heat and strain through a strainer or cheesecloth.
Use as is, drink throughout the day, or freeze for later use.
Note: I like to add in a couple tablespoons of ghee and the juice of 1 lemon at the end. The fat in the ghee is a great carrier for all the herbs in the soup and lemon is alkalizing and adds the right amount of acidity to the broth.