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  • Perfect for sipping from a big, huggable mug

Mushroom broth

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.

Mushroom Broth


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

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