When mushrooms are simmered slowly, they release compounds to help protect us from bacterial and viral infections and provide natural comforting cure to cold & flus.
A mushroom broth can be full of robust flavour profiles and health benefits. Mushrooms such as reishi, shiitake and maitake have compounds in them that are excellent for boosting immunity.
I like to mix up my mushie varieties each time making sure the king immune boosting mushrooms are included.
1 large onion or leek, diced into 3cm chunks
2 cloves garlic or more, chopped finely
1.5 cup of reishi, shiitake or maitake mushrooms, or combination (fresh or dried)
2 cups of swiss brown, portobello or button mushrooms cut into quarters
4 sprigs each of fresh thyme
2 bay leaves
1 cup whole cooked brown rice (optional)
1 tablespoon white miso paste
2 litres water.
Add the chunks of onion/leek, garlic, mushrooms, thyme, bay leaves and miso paste into a cast pot or slow cooker.
Pour the water to cover all ingredients.
Stir until miso paste disintegrates into the broth making it look cloudy.
To make broth a heartier meal, add in 1 cup of brown rice.
Quick method: bring to a boil, then reduce heat to low. Simmer for at least 45mins with the lid covering the pot.
Slow cooker method: pop lid on pot and allow to simmer for 4 - 12 hours.
I enjoy sipping my mushroom broth from a mug as it feels like a cup of nourishing love.
Images: chriscourt, Found on awelltraveledwoman, ohmyveggies