Cold and flu season is well underway and since last week I have been running a series on immune building remedies like Elderberry Syrup, Garlic-Ginger Lemonade and now medicinal mushroom infused broth. I am assuming by writing this post that my readers are already well-versed in the art of making traditional bone broth as I have not written a how-to post of my own on that subject yet. Shame on me!!! If you do not already know how to make bone broth, there are many wonderful resources out there such as this post by Nourished Kitchen and this one by GNOWGFLINS.
Mushrooms have been used for generations to build immunity and fight illness. They can be used in tinctures, elixirs, broths, stir-frys, etc. For this broth I used Maitake, Shiitake, and Reishi mushrooms. These mushrooms are known for their immune building properties. Not only are they wonderful immune boosters but they are hailed as helping to prevent cancer, promote weight loss, and lower cholesterol, blood sugar and blood pressure.
Bone Broth already has wonderful healing properties in and of itself. Adding medicinal mushrooms to it really kicks it into high gear and gives that extra boost during a season such as this where it seems everyone is sick.
Infusing broth is very simple. Simple take approximately 4 Shiitake, 4 -6 Reishi, and 1 Maitake mushroom (fresh or dried) and place them in a saucepan with 1 quart of bone broth.
Boil broth and mushrooms together for a few minutes and then cover and simmer for 20-30 minutes. Alternately you can put the mushrooms into your stock pot while you are making bone broth and leave them in for the entire process.
Strain mushrooms out of broth and add broth to soup or store in a glass jar. I added mine to some chicken soup that I was making for dinner. It adds a rich, earthy flavor to the soup. It’s very delicious! I’ve also added some Astragalus root slices for a little extra herbal immune booster.
Use to make Chicken Immu-Noodle Soup for even more health benefits!