Herbal immune broth is an essential for fall. (Well, year round really.) I try to keep a jar or two on hand each season, but especially during 2020 as a whole. This broth can generally be made with kitchen scraps, if you have some in your freezer, and can be looked at as your general soup stock. I just like to amp things up with herbs and some fresh mushrooms, for extra immune boosting benefits.

As always, substitute with whatever herbs and veggies you have on hand or at your neighborhood market. This broth will keep in the fridge for 1 week and up to a month - or more - in the freezer. You can find reishi mushroom and astragalus at your local herb shop or online at Mountain Rose Herbs.

Ingredients

10 slices astragalus
5 slices reishi
1 or 2 full heads of garlic, cut in half
3 inch thumb of ginger, chopped
2 inch thumb of turmeric, chopped
1 sheet kombu
1 teaspoon black peppercorns
1 full onion, cut into quarters
Carrot, cut or thinly sliced
1 cup fresh mushrooms
A handful of dried rose petals
Salt to taste
Optional: 1/4 cup ghee

Method

Place all ingredients in a pot and cover with water, making sure to leave at 2-3 inches before the rim. Heat on low for 3-5 hours. Season with salt and other spices to your liking. Once you are satisfied with the taste, strain broth. Compost used veggies and herbs or freeze to make a second batch (just make sure to add a little more garlic and onions and refresh the herbs if you can!). Drink this broth in your favorite cup throughout the day, as a base for your favorite soup or to make rice