Recipe: Medicinal Mushroom Stock
This healing, rejuvenating medicinal mushroom stock is great to keep handy throughout the Fall and Winter to support your immune system. It can be used for soups, stews, cooking grains or simply drinking as is.
Mushrooms have been regarded as a longevity tonic in Asia since ancient times. Beta glucan and other unique compounds found in mushrooms have been shown to help boost immunity, ward off infections, fight cancer, and even balance blood sugar and cholesterol levels.
You may have to do a little hunting in order to obtain the mushrooms and other medicinal herbs used in this recipe. Try your local health food store, gourmet market or Chinese herb shop. A good online source for dried mushrooms and herbs is Mountain Rose Herbs.
12 cups water (filtered or spring)
¼ – ½ maitake mushroom (fresh or dried)
3 – 5 shiitake mushrooms (fresh or dried)
6 reishi mushrooms (fresh or dried)
2 – 3 chicken or turkey leg bones (or combination of wing and breast bones)
2 – 3 carrots, thickly sliced
2 – 3 celery stalks, thickly sliced
3 or more dark leafy green leaves (kale, mustard greens, collard greens, etc.)
5 dried astragalus roots
½ cup burdock root (optional)
½ cup dandelion root (optional)
1. Fill a large pot with 12 cups water.
2. Add all the ingredients (and optional ingredients if using) to the water.
3. Bring to a boil.
4. Reduce heat and let simmer for 2 – 4 hours.
5. After 2 – 4 hours, turn off stove and allow stock to partially cool (for approximately 45 minutes to 1 hour).
6. Fill clean mason jars ¾ full with stock and seal. As stock cools completely, the steam will seal the jar. The jars should be filled no more than ¾ full, as liquid expands when frozen.
7. Freeze the jars when completely cooled, and use as needed.