Mushroom & Astragalus Immunity Broth

This is the best broth to make when you’re feeling under the weather and want to boost your immune system. The ingredients that make this broth an immune remedy are shitake mushrooms, garlic, ginger, green onion and astragalus root.

The combination of these ingredients makes this recipe super immune boosting, but the shitake mushroom and astragalus root are the champions of this recipe.

Shitake mushrooms are considered culinary medicinal mushrooms and are antiviral and nutrient-rich. Astragalus root is an adaptogen that has been used in Chinese medicine for thousands of years and is great at helping the body increase resistance to viral and bacterial infections.

These powerful ingredients combined with garlic, ginger and green onion create a delicious and healing soup that will keep you feeling healthy any time of the year.

HEALTH BENEFITS

Shitake Mushrooms are high in vitamins B2, C and D and potassium, calcium, magnesium and essential amino acids. They are also antiviral assisting the body to ward off infection from viruses. Shitake mushrooms support the immune system by stimulating the production of white blood cells and natural killer cells that help the body fight off infection and disease.

Astragalus Root is a powerful adaptogen that has antibacterial and anti-inflammatory properties. It can be used to protect and support the immune system to prevent colds and upper respiratory infections.

Green Onion is an excellent source of vitamin A, C and folate and is a natural anti-inflammatory. All onions are beneficial for anti-viral health.

Garlic is a natural antimicrobial and anti-inflammatory that helps to prevent and fight illness. Studies have found that garlic has antibiotic properties and is effective against bacteria and viruses.

Ginger helps to fight off bacterial and viral infections. Consuming ginger when you’re sick helps prevent viruses from attaching to cell walls.

HOW TO MAKE IMMUNITY BROTH

This Immunity broth is so easy to make! First, peel a head of garlic and slice each clove into thin pieces. Next, peel and grate a 4-inch piece of ginger. It should equal about a 1/4 cup total. Then clean and slice the shitake mushrooms about 1 cm thick and cut the green onion.

Add the garlic and ginger to a large pot with a few tablespoons of olive oil or toasted sesame oil and saute for about a minute. Next, add the shitake mushrooms and green onion and continue to saute for another few minutes.

Fill the pot halfway with filtered water and add the astragalus root and sea salt and pepper. Bring the broth to a boil then lower the heat to simmer for an hour to extract the nutrients from the shitake mushroom and the astragalus root into the broth. Once it’s almost ready taste the broth and add more sea salt and pepper if desired.

Serve this broth hot with sliced green onion on top. Enjoy!