Health benefits from *Shiitake Mushrooms* in Veggie Broth!

In the midst of this Bomb Cyclone snowy weather event on the east coast, I’m all about staying cozy and warm with this healing broth. It’s an easy vegetable broth with the benefits of shiitake mushrooms. It’s so simple to make but it does take time. The added ingredient of time takes it to a whole other level of nourishing. Let me explain…

Shiitake mushrooms taste great, offering that delicious umami flavor AND they are a powerful medicine mushroom. The longer you cook the shiitakes the more medicinal properties you can extract from them. I learned this from one of my herbal teachers, Susanna at Ravencrest Botanicals.

Another interesting fact to note: to really get ALL the medicinal properties, you’d need to do a double extraction in water and alcohol for a tincture. But that’s not necessary for this yummy broth, it’ll still be nourishing with some of the mushroom’s incredible healing properties without the double extraction.

So what are shiitake’s good for?! Shiitake mushrooms are amazing because they support the immune system with their antiviral, antibacterial and anti fungal properties. They also help reduce inflammation in the body. They are a good source of B vitamins and promote brain function. Research suggests that they support cardiovascular health and destroy cancer cells!

And seriously, this slow cooked broth tastes incredible, deep and rich. It’s great for any soup or even on it’s own in a mug :)

You can do this in the slower cooker or on the stove. You can do all the veggies at once or you can start the mushrooms ahead of time and then add the other veggies later.

Shiitake Veggie Broth

4 carrots
6 celery stalks
2 onions
4 garlic cloves
2 bay leaves
1/2 green cabbage
3 kale leaves
8 oz shiitake mushrooms
A few sprigs of thyme, parsley, oregano (or your favorite herbs)
Malden sea salt
water

Chop the veggies minimally.
Add to pot and cover with water.
Bring to boil, lower heat.
Slow cook for at least 6 hours, the longer the better for the mushrooms.
Strain and enjoy!

It will keep for a few days in the fridge and can also be frozen for the next time you want to make soup!