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+ servings
top view of open glass jar filled with mushroom broth topped with calendula flowers
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5 from 6 votes

Healing Mushroom Broth with Herbs, Spices + Flowers

An immune boosting, anti-inflammatory mushroom broth recipe packed with healing herbs, plants, spices and flowers. Easy to make, vegan, sodium-free, and nutrient-dense!

Prep Time5 mins
Cook Time25 mins
Additional Time10 mins
Total Time40 mins
Course: Appetizers, Drinks, Soup, Vegan
Cuisine: Herbal, Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 6
Calories: 26kcal
Author: Kristen Wood


  • 1 handful shiitake mushrooms whole
  • 1 handful nettle leaf
  • 1 handful calendula flowers whole
  • 9 reishi mushroom slices
  • 8 astragalus root slices
  • 3 tablespoons burdock root
  • 2 tablespoons chaga mushroom
  • 2 tablespoons turmeric root
  • 2 tablespoons ginger root
  • 2 tablespoons rainbow peppercorns lightly crushed
  • 1 tablespoon lemon peel lightly crushed
  • 1 teaspoon cordyceps powder
  • 1 bay leaf


  • Place all ingredients into a 12 quart stock pot.
  • Cover to the top of stock pot with clean, filtered water.
  • Bring to a boil. Cover, reduce heat to a low simmer.
  • Simmer for 25 minutes.
  • Turn off heat and let sit for 10 minutes (up to one hour).
  • Strain, let cool completely, then store, or enjoy right away.


Please refer to the 'Tips' and 'Questions' sections above in the post for valuable information.
Visit our Four Thieves Vinegar Recipe.


Serving: 8cups | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 3mg | Fiber: 2g | Sugar: 1g