Adaptogenic bone broth with medicinal mushrooms

Recipe ~ Adaptogenic Vegetable Broth with Medicinal Mushrooms

We look at our recipes and what we eat and drink as a way to pay service to our bodily temple and this Adaptogenic Vegetable Broth with Medicinal Mushrooms, both functional and culinary, has certainly come to pay homage!

Healthy broths like these are perfect vessels for carrying functional mushrooms and other healing herbs and you can choose to add whichever mushie you might be working with. We’ve gone with Reishi and Turkey Tail mushrooms. As adaptogens, they are both known as strong immunomodulators while Reishi is also incredibly calming, and I just love the depth of flavour that Turkey Tail brings to savoury meals.

Good quality broths and soups are not only incredibly hydrating but immune-fortifying in their own right, warming and nourishing us from the inside out. As the week comes to an end it's a good opportunity to gather the veggies and culinary mushrooms that are looking a little tired, or those we know we aren't going to get through and use them for the base of this broth, so feel free to add or subtract any of the ingredients as you wish. Though if you do have any culinary mushrooms handy, they are a great addition, bringing a hearty, robust flavour and making this recipe a great bone broth alternative.

The ingredients list below really is a guide and can be adapted based on what you have in your fridge or pantry keeping in mind the mushrooms, herbs, ginger, garlic and onions form the foundations of the flavour base.  We’ve included citrus fruit in our broth, we’d recommend sticking to one or two pieces as they have the potential to overwhelm the end result.

If you try the recipe we'd love to hear how you go. Leave us a note in the comments below!

Enjoy, Tara 


Ingredients ~ Guide

500g culinary mushrooms - shiitake, oyster, button or large flats

Large carrots – washed, skin on, sliced

Red onion – sliced with skins

Shallots – white and green parts

Celery - including tops, chopped

Fennel – green parts included, chopped

Head garlic – peeled and each clove smashed

Ginger – washed, skin on, diced

1 orange, lemon or lime – skin and flesh, sliced

Bunch of parsley or coriander

½ tsp sea salt

1 tbsp coconut oil or ghee

1 tbsp Reishi extract

1 tsp Turkey Tail extract

4 litres filtered water - approx



Take a large stock pot and place it on the stove.

Wash all ingredients and begin to roughly dice or chop the mushrooms, onion, shallots, garlic and ginger.


On a low heat add coconut oil or ghee to the stock pot. Add the chopped mushrooms, onion, shallots, garlic and ginger along with the salt. Stir intermittently while chopping and adding the remainder of the ingredients except for the Reishi mushroom extract and Turkey Tail mushroom extract. Stirring the vegetables and culinary mushrooms over a low heat helps to release the flavour but take care not to let the ingredients begin to brown.

Add water and bring to the boil. Reduce to a gentle simmer and leave for at least 3 hours or overnight.

Strain the broth into a large jar or vessel and stir in Reishi mushroom extract and Turkey Tail mushroom extract until fully dissolved. Compost the remaining solids if you can.

Enjoy your adaptogenic vegetable broth in a mug with fresh herbs or with fresh vegetables to form a clear soup. Refrigerate the remaining broth for up to a week or freeze for up to 6 months.  


Serves ~ 8.

Preparation time ~ 15 minutes.


Inner Atlas Reishi and Turkey Tail Immunity Bundle


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