Nourishing Broth with Reishi and Kombu

Ingredients for seaweed and reishi broth

This broth is packed with vitamins, minerals and therapeutic polysaccharides that help you stay healthy and strong in the cold dark winter months. Drink it as is or add it to soups and bone broths.

Ingredients:
2 quarts water
1 oz Kombu
1/2 oz dried Reishi mushroom
2 cups celery stalks and leaves, chopped
3 medium carrots, chopped
1 small fennel bulb, chopped
1 thumb-size piece of fresh ginger root (peeled and grated)
2 Tbsp olive oil
2 tsp salt
1/2 to 1 Tbsp black peppercorns or ground black pepper

Directions:
– Rinse and chop carrots, fennel bulb and celery leaves/stalks and grate the ginger root.

– Add all ingredients to a large pot and simmer on low heat for 1-3 hours.

– Strain and use for a soup base or drink as is.

After pouring off the first batch of broth, you can make a second batch by adding another quart of water to the pot and simmering for another 1/2 to 1 hour.

This broth will keep for several days in the fridge.

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Naturespirit Herbs co Founder Kari Rein

About the Author 

Kari Rein is the chief recipe tester in the Naturespirit Herb’s kitchen. She co-founded Naturespirit in 1990. Here in high altitude old growth forest with a nice specimen of  Bear’s Head Mushroom (Hericium americanum), a very tasty edible and medicinal mushroom.

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