Winter is a time to embrace the nourishing and restorative medicine of roots and fungi. For immune resilience, try our adaptogenic, warming mushroom broth recipe.

This nourishing recipe is especially suited to the winter season.It may be taken as a hot drink or added to soups and stews. It forms a delicious, warming and nurturing stock to have as a base to add other ingredients into. A large batch can be made and put into ice cube trays in the freezer, to use in soups and stews throughout winter. This broth is rich in adaptogens and immunomodulating medicinal fungi, supporting energy, resilience and healthy immune function.

Ingredients

• 15 g astragalus root 
• 15 g codonopsis root 
• 15 g siberian ginseng root 
• 10 g ginger root 
• 15 g shiitake mushroom 
• 15 g turkey tail mushroom 
• 15 g reishi mushroom
• 1 litre  of water

The above measures are for dried ingredients — whole, chopped or powdered is all fine. If you have the fresh ingredients available to you, multiply the weight required by three.

Method

1. Add all ingredients into a large pot and bring to the boil 
2. Decoct all the ingredients by bringing to a gentle simmer for 30 minutes 
3. Strain the ingredients and dispose of them in the compost
4. Use straight away or preserve some by letting cool and adding into ice cube trays to freeze for use at a later date